TOMATO TARTE TATIN

Tomato Tarte Tatin

Serves: 6

2	pounds plum tomatoes, halved lengthwise
3/4	teaspoon kosher salt
1/4	teaspoon freshly ground black pepper
3	tablespoons plus a pinch of white sugar
3	tablespoons red wine vinegar
1/4	cup extra virgin olive oil
2	cloves garlic, finely minced
1	teaspoon dried parsley
1	teaspoon dried thyme
3	red onions, thinly sliced
4	tablespoons unsalted butter
1	sheet frozen puff pastry, thawed

1. Preheat oven to 275° F.
2. Sprinkle tomato halves with salt and pepper and set aside.
3. Caramelize 3 tablespoons sugar in an enameled cast iron skillet over medium heat. When caramelized, deglaze with vinegar. Combine well.
4. Remove caramel and vinegar mixture from heat and add garlic, herbs, and olive oil.
5. 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.
6. 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.
7. Increase oven temperature to 425° F.
8. Grease the skillet with the remaining 2 tablespoons of butter.
9. Top with cooked tomatoes, cut side-up. Use a slotted spoon to drain excess liquid before placing in pan.
10. Add a layer of caramelized onions.
11. Top with a round of puff pastry and cut 3 slits to vent.
12. Bake in 425° F oven for 20 to 25 minutes, until golden. Cool in pan for 5 minutes.
13. Place a plate on top of the pan and carefully invert, then remove skillet.
14. Garnish with a sprig of fresh thyme or lavender, and serve with a dollop of crème fraîche.