Tip : Use only ripe tomatoes, the vine ripened variety is good as they tend to be of uniform size and color. Note that the Gastrique, Caramelized Onions and the Tomato Preparation can all be completed the day before you are planning to serve the tatin.
Ingredients
Gastrique
- 1/2 cup honey
- 1/2 cup sherry or apple cider vinegar
Vegetables
- 4 medium ripe red tomatoes
- 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 the recipe.
Gastrique
- Heat 1/2 cup honey in a small saucepan over medium high heat until the honey starts to turn color,
- Add 1/2 cup sherry or apple cider 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
Caramelized Onions
- Peel and slice 1 large Spanish onion.
- Heat 1 tbsp oil or unsalted 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 1 tbsp sugar, season with 1/2 tsp kosher salt and 1/2 tsp freshly ground 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 boil and gently lower 4 medium ripe red tomatoes into the boiling water for 30 seconds, then remove and allow it 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 of 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°F
- Fill each tomato half with the reserved onion mixture.
- Cut rounds from 1 package prepared pie crust making each circle just slightly larger than the top of your ramekin. To size them perfectly, place the ramekin upside down on the dough and, using a small paring knife, cut around it to form a neat pastry round.
- 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 1 egg whisked to combine with 1 tbsp water.
- Place the ramekins on a foil lined cookie sheet and place the cookie sheet in a preheated oven. Bake for 30 minutes, or until the pastry has a nice golden color.
Serving
- When golden, 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.