Heirloom Tomato Tatin

Ingredients

For the crust:

• 1 1/4
  
  cups All purpose flour
  
• 1
  
  teaspoon Kosher salt
  
• 1/2
  
  cup cold unsalted butter, cut into cubes
  
• 1
  
  Egg, whisked
  
• 1
  
  teaspoon Ice cold water
  

For the filling:

• 2 1/4
  
  pounds Heirloom tomatoes
  
• 
  
  Olive oil
  
• 
  
  Kosher Salt
  
• 1
  
  Large sweet onion, sliced thin
  
• 1
  
  cup Parmesan, shredded
  
• 2
  
  tablespoons Basil, chopped (optional)
  
• 
  
  balsamic reduction (optional)
  

Directions

For the crust:

1. In a large bowl, mix together flour and salt. Using your fingers, work butter into the flour until pea-sized clumps form. Add in egg and mix until combined. If mixture is too dry, add ½ a teaspoon of ice cold water until dough comes together.
2. In a large bowl, mix together flour and salt. Using your fingers, work butter into the flour until pea-sized clumps form. Add in egg and mix until combined. If mixture is too dry, add ½ a teaspoon of ice cold water until dough comes together.

For the filling:

1. Preheat oven to 350.
2. Cut tomatoes in half, remove core, and scoop out seeds (reserve the tomato guts and make some salsa out of it!). Slice tomato into ½ inch pieces lengthwise and press to flatten slightly.
3. Lightly coat the bottom of a 10 inch round baking dish with olive oil (you want just enough to make sure the tomatoes don’t stick, but not so much that they’re swimming in oil). Arrange tomatoes in a circle, skin side down, starting from the outside and working your way towards the center. Tomatoes should be close and even overlap, if possible. Season with salt. Bake for 30 minutes.
4. In the meantime, heat ½ a tablespoon of olive oil in a small saucepan over medium heat. Add onions and cook until translucent. Turn down heat and continue to cook, stirring occasionally, until onions start to brown. Remove from heat.
5. When tomatoes are done cooking, remove from oven. Sprinkle cooked onions, then Parmesan cheese evenly on top. Remove dough from fridge and roll it out to fit a 10 inch round. Drape dough over the top of the tatin and tuck in edges. Prick top of dough with a fork all around to let out steam.
6. Bake for 30-45 minutes, until dough is golden brown. Remove from oven, run a knife along the edges, and flip onto a large plate or serving dish.
7. Top with basil and balsamic reduction. Let cool slightly before serving.