Tart: Tomato Tarte Tatin Recipe

By blum099

Ingredients

• 2 2 2 medium yellow onions, chopped
• 2 2 2 tablespoons extra-virgin olive oil or clarified butter
• 1 1/2 1 1/2 24 pounds / 24 oz small tomatoes (here it's a mix of heirloom cherry & early girls)
• 1/2 1/2 teaspoon fine grain sea salt
• 2 2 2 teaspoons balsamic vinegar
• a bit of flour
• zest zest of one lemon
• 1 1 1 pie crust, this rye crust is my go-to
• 1 1 1 egg whisked with a tablespoon of wate
• Flaky Rye Pie Crust
• 75 75 2/3 g / v. scant 2/3 cup rye flour
• 175 175g 1 1/2 1 1/2 cups unbleached all-purpose flour
• 1/4 1/4 1/4 teaspoon fine grain sea salt
• 8 8 1 oz / 1 cup salted butter
• 1/3 1/3 80 cup / 80 ml cold water or beer

Preparation

Step 1

Preheat the oven to 400F / 205C.

While the oven is warming, uses a large skillet over medium heat to saute the onions and a couple pinches of salt in the oil/clarified butter. Cook, stirring regularly, until the onions are deeply golden and caramelized, 10-15 minutes. Remove from heat.

While the onions are cooking, cut any larger early girl tomatoes in half. I typically leave the small cherry tomatoes whole. Add to the caramelized onions along with the sea salt and balsamic vinegar. Transfer to a 10 or 11-inch cast iron skillet or equivalent deep pie dish. If you get the sense that your tomatoes are quite juicy, and might release a lot of liquid, you can toss the mixture with a tablespoon or two of flour at this point. Sprinkle mixture with lemon zest.

Roll out your pie dough, and use it to cover the tomato mixture - tucking in the sides a bit. Brush the crust with the egg wash, cut a few decorative slits in the crust, and bake in the top third of the oven until the crust is deeply golden and the tomatoes are bubbling a bit at the sides, 25 - 30 minutes.

Serves 6-8.
Prep time: 10 min - Cook time: 45 min