6 Servings 45 min Cook
2 Tbsp Olive Oil
1 1/2 Cup chopped Onions
4 1/3 Cup cherry tomatoes Cherry Tomatoes
1 Dash Salt
2 Tsp Balsamic Vinegar
1 Lemon Lemon Zest
1 Pie crust (average weight of 1 frozen cr Pie Crust
1 Large Egg
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 400 degrees F
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
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
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.
Let cool slightly before serving.
Enjoy!
Recipe inspired by: http://www.
101cookbooks.
com/archives/tomato-tarte-tatin-recipe.
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