I’m not sure what possessed me to make this one. In fact, I was going to make a ‘tomato meatza’. But then I was chatting to my dad and decided that I’d make a ‘tomato tart’ with a meat base instead, like a ‘tarte tatin’ I said. He pointed out that those were made upside down. Challenge accepted! (My dad gives me some great cooking ideas!)
This would be also lovely with a bit of cheese on top if you fancy cheese. But I quite liked it as it was. You can use any combination of tomatoes – I just used both plum and cherry ones because that’s what I had in the fridge.
- 700g ground beef
- 1 red onion
- 3 garlic cloves
- 3 plum tomatoes
- 6 cherry tomatos (or whatever combination of tomatoes!)
- 1 tablespoon ground garlic
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
- Preheat the oven to 210*C.
- Slice up your onions and garlic quite thin. In a brownie pan (which was about 10x7inch), stick some greaseproof paper to line it. This is very handy later!
- Scatter the onion and garlic evenly into the pan. Then slice all tomatoes in half and space them evenly cut side down (they won’t roll away then!).
- In a bowl, mix up the ground beef with the ground garlic, oregano, paprika, sea salt and pepper.
- Then carefully (as not to disturb the placement of the tomatoes!), fill out the pan with the meat mixture. Pat it down well. It will cover the tomatoes completely.
- Stick this in the oven for about 20 minutes.
- After 20 minutes, take it out and -carefully- turn it out on an oven rack. Luckily, mine was about the same size as the ‘tart’. Put another pan underneath as this will also drain away most of the fat that has accumulated.
- Now it’s the other way up – stick it back in the oven for another 20/25 minutes.
- The tomatoes keep the tart moist, but turning it over drains a lot of the fat off. Result!