Tomato Tarte Tatin

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Yellow, sauteed

  1 ½ cup chopped or 131g

• Cherry tomatoes

  Red, ripe, raw, year round average

  4 ⅓ cup cherry tomatoes or 646g

• Salt

  Table

  1 dash or 0.4g

• Balsamic vinegar

  2 tsp or 11g

• Lemon zest

  1 lemon or 4g

• Pie crust

  Standard-type, frozen, ready-to-bake, enriched

  1 pie crust (average weight of 1 frozen cr or 173g

• Egg

  Whole, fresh eggs

  1 large or 50g

Directions

1. 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
2. Preheat the oven to 400 degrees F.
3. While the oven is warming, place a large skillet over medium heat. Sauté the chopped onions and a couple pinches of salt in the oil. Cook, stirring regularly, until the onions are deeply golden and caramelized, 10-15 minutes. Remove from heat.
4. Add tomatoes to the 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 too 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.
5. 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.
6. Let cool slightly before serving. Enjoy!
7. Recipe inspired by: http://www.101cookbooks.com/archives/tomato-tarte-tatin-recipe.html