Upside-down tomato and caper tarts
Light, easy and quick – these upside down tomato and caper tarts make perfect summer meals. Have them for lunch or dinner and serve with a refreshing side salad.
Recipe and image courtesy of Bennett Opie
Upside-down tomato and caper tarts
Whip up a quick and easy dinner with our recipe for upside-down tomato and caper tarts.
Prep: 10 mins
Cook: 45 mins
Total: 55 mins
Makes 6 tarts
Published: June 11, 2025 at 9:07 am
Ingredients
- 500g/17.6oz cherry tomatoes halved
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 2 tbsp Opies capers drained
- salt and pepper to taste
- 1 sheet ready-rolled puff pastry
- basil leaves (optional garnish)
- salad leaves (optional to serve)
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas mark 6 and line a baking tray with baking paper.
Step 2
In a bowl, mix the cherry tomatoes, olive oil, balsamic vinegar, honey and capers.
Season with salt and pepper to taste.
Step 3
Spread the tomato and caper mixture evenly onto the tray, then roast in the preheated oven for 20-25 minutes, or until soft and caramelised.
While the tomatoes are roasting, prepare the puff pastry. Roll out and cut into six rectangles.
Step 4
Once the tomatoes are roasted, remove from the oven and cool slightly, then arrange the roasted tomatoes and capers in six sections on the baking tray in a single layer.
Place the pastry on top of the tomatoes, tucking in the edges around the sides. Crimp the sides with a fork.
Step 5
Return to the oven and bake for an additional 20-25 minutes or until the pastry is golden brown and cooked through.
Once baked, remove from the oven and cool for a few minutes.
Carefully flip the tarts over to serve and garnish with fresh basil leaves, if liked.
Serve with a green salad on the side.
