Tomato & Goat Cheese Tarte Tatin

By zboni

Ingredients

• Onion Confit:
• 2 tbsp olive oil
• 3 large white or Vidalia onions
• 1/4 cup light brown sugar
• 1/4 cup balsamic vinegar
• Filling:
• 1 tbsp sweet butter
• 1 tbsp olive oil
• 4 to 6 large tomatoes (yellow & red) cut into 1/4 inch thick slices
• 1-1/2 cup fresh bread crumbs, (fresh mountain bread, crust cut off & chopped in cuisinart) mixed with garlic, parsley and fresh thyme
• 1/2 cup onion confit
• 6 to 8 slices mozzarella (packaged, not fresh)
• 4 ounces goat cheese (frozen for 2 hours)

Details

Servings 8

Preparation

Step 1

Onion Confit:
In a saucepan heat olive oil, add onion and cook until dark golden brown; add brown sugar and vinegar. Cook for 15 mins. at VERY low heat. Let cool and refrigerate at least 3 to 4 hours. Can be made a few days before.

Filling:
Melt butter and oil in a 10” oven proof skillet; (OR you can use the tart pan like I did) add the tomato slices overlapping each other about ½” to cover the entire surface. Top the tomatoes with the bread crumbs making sure to pack it down tightly and no tomatoes are showing. Add onion confit evenly over the breadcrumbs. Place sliced mozzarella over onions overlapping the pieces so no onions show. Cover the whole pan with the dough, tucking the edges against the inside of the skillet tightly. Bake for 25 minutes or until the dough is golden brown. Remove from oven and let rest for 5 minutes. Place large plate over the pan and invert the tart onto the platter. Grate the frozen goat cheese over the top. Serve slightly warm.