Upside-Down Bacon And Celery Tart

• 2 tbsp butter
• 4 sticks celery, cut into 1-inch lengths
• 1 None red onion, peeled and cut into wedges
• 2 slices bacon, thinly sliced
• 2 tsp thyme leaves
• 2 tsp finely grated lemon peel
• 2 sheets frozen puff pastry, thawed
• None None Watercress, to serve

1. Preheat the oven to 400u0b0F.
2. Melt the butter in a 9-inch ovenproof skillet on medium heat. Add the celery, onion and bacon. Cover. Cook, stirring occasionally, for 5 mins or until almost tender. Remove from the heat. Stir in the thyme and lemon peel. Season.
3. Stack the pastry sheets on top of each other. Lay the pastry over the celery mixture in the pan. Roll in the overhanging edges to form a border, trimming where necessary. Transfer the pan to the oven.
4. Bake for 40 mins or until pastry is golden and puffed. Cool in the pan for 10 mins. Invert onto a serving plate. Serve topped with watercress.

butter, celery, red onion, bacon, thyme, lemon peel, pastry

Taken from recipes-plus.com/api/v2.0/recipes/37149 (may not work)