Tip : Use only ripe tomatoes, the vine ripened variety is good as they tend to be of uniform size and color.
Ingredients
Gastrique
- 1/2 cup honey
- 1/2 cup sherry or apple cider vinegar
Vegetables
- 4 medium ripe red tomato
- 1 large Spanish onion sliced thinly
- 1 tbsp oil or unsalted butter
- 1 tbsp sugar
- 1/2 tsp kosher salt or to taste
- 1/2 tsp freshly ground black pepper or to taste
Topping
- 1 package prepared pie crust
- 1 egg whisked to combine
- 1 tbsp water
Instructions
- Gather all ingredients before starting recipe
Gastrique
- Heat honey in a small sauce pan over medium high heat until the honey starts to turn color,
- Add vinegar, bring to a boil, then reduce heat and simmer for 15-20 minutes or until reduced by 3/4
- Remove from heat and set aside until ready to assemble
Onion Preparation
- Peel and slice one Spanish onion
- Heat oil or butter in a medium skillet over medium high heat, then add sliced onions and cook for 10-15 minutes or until the onions are soft.
- Sprinkle the onions with sugar, salt and black pepper, and cook for a further 15-20 minutes or until the onions are a golden brown color.
Tomato Preparation
- Bring a medium stock pot filled with water to a boil and gently lower whole tomatoes into the boiling water for 30 seconds, then remove and allow to cool until you can handle
- Make a small shallow cut on the tomato and using the knife edge, pull the skin off the tomatoes, this should be easy to do
- Cut off the top 1/4 off each tomato, and using a small spoon, scoop out the seeds and juice and the main connecting membrane from each tomato
Tatin Assembly
- Pre heat oven to 375°
- Fill each tomato half with the reserved onion mixture.
- Cut rounds of pie pastry to be about size of the ramekin (place the ramekin up side down on the dough, and using small paring knife, cut out a circle for the top of the ramekin.
- Pour a tablespoon or so of gastrique in the bottom of each ramekin
- Place the stuffed tomato, cut side up, in the ramekin then top the tomato with the pastry. Cut a vent in the top of each pastry cover and brush with the egg wash.
- Place the ramekins on a foil lined cookie sheet and place the cookie sheet in a pre heated oven. Bake for 30 minutes, or until the pastry has a nice golden color.
Serving
- When done, allow the ramekins to cool slightly, then cut around each pastry round to loosen the tomato and the pie crust.
- Place your serving plate on the top of the ramekin and invert, dropping the tomato on top of the pastry, the gastrique will also be poured onto the plate,