Tomato Tarte Tatin

Tomato Tarte Tatin Recipe

Friends, my freezer is near empty. It's clean, anything remaining is labeled, and I can see every item top to bottom. It feels great. One of those small accomplishments that, for weeks, will give me a boost every time I open the door. I baked this simple tomato tarte tatin with a round of frozen pie dough (leftover from this) and some ripe market tomatoes. It's silly simple, and I keep thinking of variations you could do on the overall idea which I'll list off below...

Tomato Tarte TatinTomato Tarte Tatin

As you can see in the photos, I baked this in my cast-iron skillet. I know most people avoid cooking acidic ingredients like tomatoes in cast iron, but this pan is black, slick, and well-seasoned - so baking the tomatoes in it wasn't a problem. If you're on the fence or have new cast iron, switch up your baking pan - anything ovenproof. Then, simply roll out your crust to fit the shape of your pan.

Tomato Tarte Tatin Tomato Tarte Tatin

A couple other thoughts I had related to other directions you could take this:

- Skip the balsamic, add 1 - 2 tablespoons harissa & more zest.

- Add a generous drizzle of herb oil before topping with crust.

- Add some cheese, dollops of ricotta or grated gruyere before topping with crust.

- Instead of topping with a pie crust, top with biscuit dough instead of pie crust (there's a good yogurt biscuit recipe in Super Natural Every Day).

Enjoy!

- Or, top with a savory version of a crumble topping - skip the sugar in the crumble.

Tomato Tarte Tatin Recipe

2 medium yellow onions, chopped
2 tablespoons extra-virgin olive oil or clarified butter

1 1/2 pounds / 24 oz small tomatoes (here it's a mix of heirloom cherry & early girls)

scant 1/2 teaspoon fine grain sea salt
2 teaspoons balsamic vinegar
a bit of flour
zest of one lemon

1 pie crust, this rye crust is my go-to
1 egg whisked with a tablespoon of water

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 minutes - Cook time: 45 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!
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Comments

  • Oh, so beautifully baked tart! Yummy looking tomatoes are peeking from tiny holes:-) Wish I could bake somethign like this in this summer.

    Yuri
  • Your tarte is just gorgeous - I love tomatoes and the crust you created is just so flaky. All those delicate and perfect flaky layers in the last pic...mmmm!

    Averie @ Averie Cooks
  • WHAT rye crust is your go to? Looks like you're missing a link.

    HS: Linked!

    Carey
  • Oh that looks beautiful. Though I'm not typically homesick (I live overseas), the recipes and photos coming out of this summer's tomato season have me lusting for a little bit of home!

    Susan
  • wonderful! For some reason we don't really use skillets in the UK. I'm sure I could find one with some effort though. I had one when we lived in Vancouver. Very convenient especially for cornbread : )

    adam and Theresa
  • I made a tartin last night... your looks 100x better. :) Those heirlooms must have been amazing in this!

    Laura @ Sprint 2 the Table
  • So creative! And I'm so proud of your freezer accomplishment. I know the feeling--it's great! :)

    DessertForTwo
  • could you flip this so the crust is on the bottom - like a traditional tarte tartin?

    alex
  • I can't get enough of tomatoes. And just when I think I've run out of uses for them ... pastry comes along. Sounds lovely. I have some lemon thyme pleading for a use like this. Thank you for the inspiration!

    A Plum By Any Other Name
  • I love using cast iron skillets! This is a beautiful dish! The colors...and I can only imagine the flavors!

    Belinda @zomppa
  • YUM! what an excellent way to eat up all these fresh tomatoes!

    Simply Life
  • It looks fanatastic! I will try this recipe, that will be my first time with Tarte Tatin, so keep fingers for me! ;)

    Aga
  • This is such a pretty dinner tart! I've been wanting to bake with my cast iron pan for a while now...this might just be the recipe that gets me to do it!

    Katrina @ Warm Vanilla Sugar
  • Oh I'd love to clean out my freezer too! ....and then the pantry again! This looks beautiful. Simple. The kind of food I need in August. I couldn't live without my cast iron pan. It's my workhorse.

    greenthyme
  • Well I'm glad your freezer is all clean and tidy...mine isn't! Another job I must do...but I've just bunged in pounds of this year's blackcurrants. There's only so much jam I can make at a time! Will definitely use this recipe...sounds gorgeous...the first of the tomatoes are starting to ripen.Thanks....

    thinking of the days
  • Now you're ready to stock your freezer for winter! Oh, the roasted tomatoes. Oh, the peppers and herbs. I'm ready too--I'll just need to make some space first! I have made a tomato "cobbler" like this with sharp cheddar worked into the top crust, which I really liked. Next time I think I'll try your harissa suggestion. You really can't go wrong with harissa. Could you get a great harissa for your online shop, please? :)

    emmycooks
  • I lived in Aix-en-Provence (South of France) for a whole summer a couple of years ago. The mother of the family I was I guest with, was making a tomato tarte tatin every other week. In her recipe she would cut tomatoes in half, season them with herbes de provence and some gryuere. Cook them and then cover the whole thing with pie crust on which she would spread a generous amount of moutarde a l'ancienne (the one with grains). The end result was so so good. I will translate your recipe and send it to her, I reckon she would love it!

    Mike @TheIronYou
  • Oh a clean organised freezer is just what I need! It feels so good to get those nasty jobs done and even better if you get a gorgeous looking tarte tatin at the end of it. This looks so delicious and simple.

    Caz
  • I love cooking tomatoes in my cast iron skillet... if anything my body can use the extra iron :)!! Seriously I got mine years ago from a woman at a yard sale who inherited it from her mother... there must be 100 years of meals cooked in it and that feel so good... so much love! Great recipe!

    Ann
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