Tomato Upside-Down Pie

Ingredients:

• 1 sheet of frozen puff pastry, 22 cm (half a 0.5 kg package), thawed
• 2 tbsp. rendered bacon fat
• 4 cups cherry tomatoes
• Half a large sweet onion, sliced ​​into thin half-moons
• 0.5 tsp lemon pepper
• 1/4 tsp red pepper flakes
• Juice of half a lemon
• 0.5 cup grated Asiago cheese
• Chopped fresh basil for topping

Preparation:

1. Preheat oven to 200°C. Line a baking sheet with parchment paper.
2. Microwave the bacon grease for 8-10 seconds to melt it if it's congealed. Combine the tomatoes, onion, grease, and bacon grease in a large bowl. lemon pepper, red pepper flakes, 0.5 teaspoon salt, and 1/4 teaspoon black pepper. Place on the prepared baking sheet and bake until the tomatoes are slightly softened, about 10 minutes. Let cool. Reduce the oven temperature to 190°C.
3. Spray the entire inside of an 8- or 9-inch cast iron skillet with cooking spray. Toss the tomato mixture with lemon juice and Asiago cheese; spread it evenly over the pan. Top with puff pastry; trim any overhanging edges with kitchen scissors.
4. Place the pan in the oven and bake until golden brown, about 50 minutes. Let cool for 5 minutes, then place a large plate or platter on the pan and invert the tart. Sprinkle with basil and let cool for another 5 minutes. Slice like a pie and serve.