tomato tatin recipe
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Serves: 6-8
 
If fearing the tomatoes won't release when the tatin is flipped from the pan, you can add an underlayer of parchment paper before oiling and adding the tomatoes. I've had success without parchment, but it depends on the pan and how well I oil it.
Ingredients
  • CRUST: 200 grams (1⅓ cup) flour
  • 1 teaspoon sea salt
  • 100 grams (8 tablespoons) chilled unsalted butter, cut into cubes
  • 1 large egg
  • a few teaspoons of water
  • FILLING: 940 grams (2 lbs) medium to large tomatoes*
  • olive oil
  • herbes de provence
  • sea salt and pepper
  • 1 large onion
  • 1 clove of garlic, chopped
  • grated Parmesan
  • a sprig of fresh thyme (optional)
Instructions
  1. CRUST PREP: Mix flour, salt, and cubed butter in large bowl, working the butter into the flour with your fingers until you get a cornmeal consistency. Add the egg and mix until just combined. If it is too dry, add cold water one teaspoon at a time (I added 2 teaspoons). Chill for 30 minutes.
  2. Preheat oven to 350 degrees F.
  3. TOMATO PREP: Cut tomatoes in half, core and remove the seeds. Save the seeds -- they give soup a nice flavor and help to thicken it.
  4. Coat the bottom of a 8-, 9-, or 10-inch round dish with olive oil and place the tomatoes skin side down, mosaic-style. I used an 8-inch pan.
  5. Season with salt, pepper, herbes de provence and drizzle with olive oil.
  6. Bake for about 30 minutes or until soft.
  7. While tomatoes are baking, cut the onion into thin half-moon slices. Heat up a pan drizzled with olive oil. Cook onions until translucent and caramelized on medium heat. Add garlic to cook slightly. Season with salt and pepper.
  8. Just before tomatoes are almost done baking, roll out dough to a 10 inch round. Score the dough to the size of your pan and trim.
  9. Spread the cooked onions on top of the tomatoes, then add an even layer of grated Parmesan. Add the dough on top and tuck the edges in.
  10. Bake for another 30 to 35 minutes or until the dough is golden brown.
  11. Cool tatin in pan for 10 minutes. Cut around sides of pan to loosen tatin. Place large platter over pan, holding firmly, and invert, allowing tatin to settle onto platter. Rearrange any tomato pieces that may have become dislodged. Add sprig of fresh thyme to garnish.
  12. Serve tart warm or at room temperature.
Notes
* The original recipe called for plum tomatoes, but I used a variety, even the voluptuous heirlooms. I cut the largest heirloom into seven pieces to mimic a plum half. Whatever type you use, just make sure they are seeded, as the seeds can make the dish too mushy.
Recipe by story of a kitchen at https://www.storyofakitchen.com/vegetable-recipes/tomato-tatin-recipe/