Caramelized Tomato Tarte Tatin

Directions

1. 1
   Editor's note: Take a peek at the testing notes from omeletta, above, for notes on streamlining the method!
2. 2
   Preheat oven to 275° F.
3. 3
   Sprinkle tomato halves with salt and pepper and set aside.
4. 4
   Caramelize 3 tablespoons sugar in an enameled cast iron skillet over medium heat. When caramelized, deglaze with vinegar. Combine well.
5. 5
   Remove caramel and vinegar mixture from heat and add garlic, herbs, and olive oil.
6. 6
   Place prepared tomato halves face down into the sauce, and bake in the 275° F oven for 2 hours, until skins are wrinkly. Set aside.
7. 7
   Caramelize onions by cooking in an enameled cast iron skillet over medium heat with a pinch of sugar and 2 tablespoons butter. When caramelized and tender, deglaze with 2 tablespoons of water.
8. 8
   Increase oven temperature to 425° F.
9. 9
   Grease the skillet with the remaining 2 tablespoons of butter.
10. 10
    Top with cooked tomatoes, cut side-up. Use a slotted spoon to drain excess liquid before placing in pan.
11. 11
    Add a layer of caramelized onions.
12. 12
    Top with a round of puff pastry and cut 3 slits to vent.
13. 13
    Bake in 425° F oven for 20 to 25 minutes, until golden. Cool in pan for 5 minutes.
14. 14
    Place a plate on top of the pan and carefully invert, then remove skillet.
15. 15
    Garnish with a sprig of fresh thyme or lavender, and serve with a dollop of creme fraiche.