Upside down tart

This is delicious using carrots, parsnip, asparagus or capsicums in place of the onions.

Upside down tart


Serves 4

2 Tbsp canola oil
4 cups whole peeled shallots, or small onions, sliced in chunks
2 cloves garlic, peeled and finely sliced
2 Tbsp canola oil
2 Tbsp brown sugar
2 Tbsp vinegar

Scone dough:
1½ cups self-raising flour
¼-½ cup milk
1 egg
2 Tbsp canola oil


Preheat oven to 180°C.
Heat first measure of oil in a heavy-based pan over a gentle heat.
Add shallots and garlic. Cover and simmer over a very low heat for 25-35 minutes or until golden,
Add second measure of oil, brown sugar and vinegar. Cook a further 2-3 minutes until syrupy.
Remove from the heat and place mixture in a baking dish.
Make the scone dough, then roll out to about 1 cm thick.
Cut dough the same size as the baking dish.
Place dough on top of vegetable mix, tucking in around the edges of the dish to seal.
Bake in preheated oven for 12-15 minutes or until golden brown.
Leave in the dish until ready to serve.
Place a large plate over the tart and tip upside-down.

To make the scone dough
Place flour into a bowl and make a well in the middle.
Beat milk, egg and oil together.
Pour milk mixture into the flour and mix to form a stiff dough.

Tip: To peel shallots easily, soak for about 5 minutes in boiling water before peeling.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 1790kj
Protein 9.2g
Total fat 23.7g
- saturated fat 2.3g
Carbohydrates 43.2g
- sugars 10.2g
Fibre 3.3g
Sodium 36mg

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