Tomato Tarte Tatin

INGREDIENTS

Crust:
About 1 cup unbleached flour, lightly spooned into measuring cup and leveled with a knife
1 Tbsp sugar
1/2 tsp sea salt
6 Tbsp unsalted butter, chilled and cut into small pieces
2 Tbsp ice water

Filling:
8 to 10 roma tomatoes
2 to 3 Tbsp unsalted butter
Scant ½ cup sugar
1 tsp vanilla

DIRECTIONS

To make the crust, combine the flour, sugar, and salt in a food processor and pulse until combined. Add the chilled butter and pulse until the mixture resembles coarse meal. Add ice water, and pulse again until the mixture forms clumps. Gently press the dough into a 6-inch circle on heavy-duty plastic wrap; cover and freeze for 30 minutes.

Preheat oven to 400 degrees Fahrenheit.

Boil a few inches of water in a pot. Fill a bowl with cold water and about a half dozen ice cubes. Slice an “x” into the stem top of the tomatoes (go only about ¼ inch deep). Put the tomatoes into the boiling water for about 15 seconds. Use a spoon to remove the tomatoes and put them into the water. One at a time, take them out, peel them, half them lengthwise, and scoop out the seeds. Discard the seeds and skins.

On medium heat, melt the butter in the pan. Sprinkle the sugar over the butter. Lay the tomatoes on the sugar, cut-side up. Cook until the butter browns (caramelizes) and the tomatoes are soft but not shapeless.

Remove the pan from the heat. Dot the tomatoes with vanilla.

Working quickly, roll the dough into an 11-inch circle on a heavily floured surface. Place dough over tomatoes; fold edges under. Cut 4 (1-inch) slits into top of pastry using a sharp knife. Bake for 40 minutes or until crust is lightly browned. Remove from oven; let stand 5 minutes. Place a plate upside down on top of pan. Carefully invert tart onto plate. Serve warm.