Tomato Tarte Tatin
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, diced
- 2 tablespoons extra-virgin olive oil
- Sea salt
- 1 1/2 pounds / 24 oz small cherry tomatoes (a variety of colors is really pretty)
- 2 teaspoons balsamic vinegar
- 1-2 tablespoons arrowroot
- zest of one organic lemon
- 1 ½ cups whole wheat pastry or sprouted wheat flour
- Pinch sea salt
- 2 tablespoons extra virgin olive oil
- Cold water
Step By Step Instructions:
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 and olive oil over medium heat. When the onions begin to sizzle, add a pinch of salt 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, covering the onions completely and sprinkle with sea salt, balsamic vinegar and lemon zest. (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 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.