Tomato Tarte Tatin
Ingredients
The filling
-
2
medium
yellow onions, chopped
-
2
tablespoons
extra-virgin olive oil or clarified butter
-
1 ½
pounds
small tomatoes (heirloom cherry & early girls)
-
scant ½
teaspoon
fine grain sea salt
-
2
teaspoons
balsamic vinegar
-
a bit of
none
flour
-
zest of one
none
lemon
The crust
-
1
none
pie crust
-
1
none
egg whisked with a tablespoon of water
Instructions
- Preheat the oven to 400°F (205°C).
- In a large skillet over medium heat, sauté the onions with a couple pinches of salt in the oil or clarified butter until caramelized (10-15 minutes).
- Cut larger tomatoes in half and leave smaller ones whole, then add them to the caramelized onions along with sea salt and balsamic vinegar.
- Transfer the mixture to a cast iron skillet or deep pie dish. If the tomatoes are juicy, toss with a bit of flour.
- Sprinkle lemon zest over the mixture.
- Roll out the pie dough and cover the tomato mixture, tucking in the sides.
- Brush the crust with the egg wash and cut slits in the crust.
- Bake in the oven until the crust is golden and the tomatoes are bubbling (25-30 minutes).
Nutrition Facts (estimated)
Servings
6-8
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
300mg
Cholesterol
50mg
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