Tomato Tarte Tatin

Tomato Tarte Tatin Healthy Recipe

6 Servings 45 min Cook

Macros/Serving: 233 Calories
Tags:vegetarian |


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.


Recipe inspired by: http://www.