Savory Tomato and Thyme Tarte Tatin
Slow-roasted cherry tomatoes with fresh thyme and a savory olive oil crust.
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Ingredients
- 2 pints Cherry tomatoes
- 6 sprigs Fresh thyme sprigs
- 2 tablespoons Balsamic vinegar
- 1 tablespoon Granulated sugar
- 1/4 cup Extra-virgin olive oil
- 1 1/2 cups All-purpose flour
- 3 tablespoons Cold water
- 1/2 teaspoon Sea salt
- 2 cloves Garlic, minced
- 1/4 teaspoon Black pepper
Instructions
- 1
Preheat your oven to 400°F (200°C) and lightly grease a 9-inch oven-proof skillet or cake pan.
- 2
In a small bowl, whisk together the flour, sea salt, and 3 tablespoons of olive oil, adding cold water gradually until a dough forms.
- 3
Roll the dough out on a floured surface into a circle slightly larger than your pan, then set it aside.
- 4
In the skillet over medium heat, combine the remaining olive oil, sugar, balsamic vinegar, and minced garlic until the sugar dissolves.
- 5
Arrange the cherry tomatoes in a single, tight layer in the skillet and sprinkle with fresh thyme leaves and black pepper.
- 6
Cook the tomatoes for 5 minutes without stirring until they begin to soften and release their juices.
- 7
Place the dough circle over the tomatoes, tucking the edges down into the sides of the pan.
- 8
Bake for 25-30 minutes until the crust is golden brown, then let cool for 5 minutes before carefully inverting onto a serving plate.
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