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Photo of Upside-down tomato-cheese tarts by WW

Upside-down tomato-cheese tarts

5
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
6
Difficulty
Easy
Our five-ingredient version of the viral upside-down pastry tart recipe takes a lighter turn by using reduced-fat crescent roll dough in place of puff pastry. We go savory here, with a delicious combo of tomatoes, sweet onion, feta cheese, and basil. Resist the urge to use more tomato, as it will release too much water as the tarts bake.

Ingredients

Tomato

12 slice(s), medium-size (about 2 1/2 inches in diameter)

Sweet onion

½ small, cut into 6 very thin slices (about 2 1/2 inches in diameter)

Kosher salt

¼ tsp

Black pepper

¼ tsp

Crumbled feta cheese

3 Tbsp

Reduced fat crescent roll dough

8 oz

Basil

2 Tbsp, thinly sliced

Instructions

  1. Preheat the oven to 375°F. Line a sheet pan with parchment paper (or use a silicone mat).
  2. Shingle 2 tomato slices on the pan to form a rectangle shape; repeat with the remaining tomato slices to form 6 evenly spaced tomato rectangles on the pan. Arrange the onion slices evenly over the tomato slices; sprinkle evenly with salt and black pepper. Sprinkle ½ tbsp cheese over each tomato stack.
  3. Unroll the dough, and pinch all seams together to seal. Cut the dough in half lengthwise, then into thirds crosswise to form 6 rectangles. Top each tomato stack with 1 piece of dough; press all 4 edges down to make contact with the pan. Bake until the dough is golden brown, 10 to 12 minutes. Carefully slide a thin spatula under each tart (a fish spatula works particularly well) and invert. Sprinkle the tarts with the basil.
  4. Serving size: 1 tart

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