Upside-Down Tomato Tart

Ingredients

• 1 pound ripe plum tomatoes, cored and sliced into ¼-inch-thick rounds
• Kosher salt and ground black pepper
• 2 tablespoons extra-virgin olive oil, plus more for the pie plate and to serve
• 1 large shallot, halved and thinly sliced
• 2 teaspoons minced fresh thyme OR finely chopped fresh tarragon, divided
• 3 tablespoons sherry vinegar
• 9-inch unbaked pie crust (see headnote)
• 2 ounces blue cheese OR fresh goat cheese (chèvre), crumbled (½ cup)
• Honey, to serve (optional)

Instructions

1. 1. Heat oven to 450°F. Salt tomatoes 10 minutes. Grease a 9-inch deep-dish pie plate with oil; add shallot, 1 teaspoon thyme or tarragon, 2 tablespoons oil and pepper.
2. 2. Pat tomatoes dry, arrange over shallots, drizzle with sherry vinegar, bake 15–20 minutes, and cool 5 minutes.
3. 3. Lay pie dough over tomatoes, tuck edges, poke holes, and bake 15–18 minutes until browned.
4. 4. Cool 5 minutes, invert, then top with remaining thyme or tarragon, blue cheese or goat cheese, additional oil, and optional honey.