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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