[1]This side dish or starter course is dramatic and so sweet, you’ll mistake it for dessert. And easy? Just try it.
Makes 6-8 servings
2 medium red onions [2], diced
2 tablespoons extra-virgin olive oil [3]
Sea salt [4]
1 1/2 pounds / 24 oz small cherry tomatoes [5] (a variety of colors is really pretty)
2 teaspoons balsamic vinegar [6]
1-2 tablespoons arrowroot [7]
zest [8] of one organic lemon
Pie Crust
1 ½ cups whole wheat pastry or sprouted wheat flour
Pinch sea salt
2 tablespoons extra virgin olive oil
Cold water
Preheat the oven to 400F and lightly oil a large skillet that can transfer from stove to oven.
While the oven is warming, place skillet over medium heat with onions [2] and olive oil [3] over medium heat. When the onions begin to sizzle, add a pinch of salt [4] and cook, stirring frequently, until the onions are deeply golden and caramelized, 10-15 minutes. Remove from heat.
When the onions are cooked, spread them evenly over the bottom of the skillet. Top with tomatoes [5], covering the onions completely and sprinkle with sea salt, balsamic vinegar [6] and lemon zest [8]. (Cook’s tip: If you get the sense that your tomatoes are quite juicy and might release liquid which could result in a soggy crust, toss the onion and tomato mixture with a tablespoon or two of arrowroot [7] and spread evenly over the skillet).
Make crust. Combine flour and salt in a mixing bowl. Mix in oil to create the texture of wet sand. Slowly add cold water until the dough gathers into a ball…not too sticky, not too dry. It should be moist but not stick to your hands.
Roll dough out to be 1 inch larger than the skillet and lay it over the tomato mixture. Cut off any excess crust and fold over about ¼-inch and crimp for form a decorative rim of crust. Cut a few decorative slits in the crust to release steam and bake on the center rack until the crust is deeply golden and the tomatoes are bubbling, about 25 - 30 minutes.