Tomato Tart Tatin
This Tomato Tart Tatin recipe is a celebration of the vibrant summer tomato season. It showcases a stunning array of tomato colors, from sliced to cherry varieties, creating a visually appealing dish. Finished with a sprinkle of fresh basil, this tart is a feast for the eyes and the taste buds, making it a perfect addition to any table.
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Servings: 1 tart
Ingredients
- 1 tablespoon olive oil
- 1 large onion thinly sliced
- 3 cloves garlic finely chopped
- ½ teaspoon salt to taste
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon olive oil
- 1 lb tomatoes - sliced into ¼ inch slices or halved cherry tomatoes
- 1 teaspoon dried oregano
- 1 tablespoon balsamic vinegar
- ½ recipe Vegan All-Butter Pie Crust or one 9-inch pie crust
- ¼ cup olives pitted and chopped
- ¼ cup Dairy-free Boursin - or vegan feta
- fresh basil for garnish
Instructions
- Preheat oven to 400℉.
- Heat the olive oil in a large skillet, over medium heat. Add the sliced onions and cook for about 15 minutes until caramelized.
- Add the chopped garlic, salt & pepper, and cook for another couple of minutes.
- Grease the bottom of a clean 9-inch cast iron, or oven-proof skillet, with a teaspoon of olive oil.
- Arrange the sliced tomatoes, or halved cherry tomatoes on the bottom of the skillet.
- Sprinkle the caramelized onions, and dried oregano over the top of the tomatoes. Drizzle with the balsamic vinegar.
- Roll out the pie crust into approximately a 10-inch round.
- Top the tomatoes and onions with the crust, tucking the edges into the pan.
- Bake until the crust is golden, about 45 minutes.
- Allow the tart to cool in the skillet for 10 minutes. Run a knife around the pastry to loosen it from the pan, and flip the tart out onto a serving platter.
- Sprinkle with the chopped olives. Add dollops of the vegan cheese (if using), and scatter some fresh basil over the top of the tart.
- Cut into wedges and serve immediately, or serve at room temperature.
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