Oven, Frying pan, Stovetop, Round baking tin
Preheat the oven to 400°F. Cut the tomatoes in half.
Melt the sugar in a pan over medium heat. Add the balsamic vinegar. Let it bubble for 1 min.
Add the halved tomatoes (skin-side up). Reduce the heat to low & cook for 5 min. Turn & cook another 5 min. Season with salt & pepper.
Line a pie dish or cake pan with parchment paper. Arrange the tomatoes in one layer over top.
Top the tomatoes with the dough, folding in the edges to form a crust. Poke the dough with the tines of a fork. Bake for 30 min. Remove the pan from the oven when crust is golden brown. Let cool for 5 min.
After cooling, flip the tart by placing a large plate on top of the pie dish. Flip in one swift move. Slice & enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Upside-Down Tomato Tart" contains 265 Energy, 14 g of Fat, 31 g of Carbohydrates, 4 g of Protein.