Tomato Tarte Tatin
Oven Roasted Tomatoes
- 10 plum tomatoes (or more if small)
- 1 onion, thinly sliced
- 3 tablespoons (45 ml) olive oil
- 1 clove garlic, finely chopped
- 1 teaspoon (5 ml) chopped fresh thyme
- 1/2 teaspoon (2.5 ml) sugar
- Salt and pepper
Black Pepper Pastry
- 1 1/4 cups (310 ml) unbleached all-purpose flour
- 1/2 teaspoon (2.5 ml) freshly ground black pepper
- Pinch of salt
- 1/2 cup (125 ml) chilled unsalted butter, cut into cubes
- 3 tablespoons (45 ml) ice water (approximately)
With the rack in the middle position, preheat the oven to 160°C (300°F).
Fill a large bowl with ice cubes and cold water. With a knife, cut a small X in the base of each tomato. Blanch the tomatoes for 1 minute in a large pot of boiling water. Drain and drop into the ice water to stop the cooking. Peel the tomatoes, cut them in half and seed them.
In a bowl, combine the tomatoes with the remaining ingredients. Season with salt and pepper. Place on a 25-cm (10-inch) pie plate.
Roast for about 3 hours.
Black pepper pastry
Meanwhile, in a food processor, combine the flour, pepper and salt. Add the butter and pulse until the pieces are the size of peas. Add the water. Pulse again until the dough just begins to hold together, adding more water if necessary. Remove the dough and shape it into a disc with your hands.
On a floured surface, roll out the dough and cut a circle 25-cm (10-inch) in diameter. Transfer to a baking sheet and refrigerate 30 minutes.
Remove the tomatoes from the oven. Preheat the oven to 200°C (400°F).
Lay the dough over the tomatoes, tucking the edges inside the pie plate. Bake until the crust is golden brown, about 30 minutes. Invert the tart onto a plate. Serve hot, warm or at room temperature.