Friends, my freezer is near empty. It's clean, anything remaining is labeled, and I can see every item top to bottom. It feels great. One of those small accomplishments that, for weeks, will give me a boost every time I open the door. I baked this simple tomato tarte tatin with a round of frozen pie dough (leftover from this) and some ripe market tomatoes. It's silly simple, and I keep thinking of variations you could do on the overall idea which I'll list off below...
As you can see in the photos, I baked this in my cast-iron skillet. I know most people avoid cooking acidic ingredients like tomatoes in cast iron, but this pan is black, slick, and well-seasoned - so baking the tomatoes in it wasn't a problem. If you're on the fence or have new cast iron, switch up your baking pan - anything ovenproof. Then, simply roll out your crust to fit the shape of your pan.
A couple other thoughts I had related to other directions you could take this:
- Skip the balsamic, add 1 - 2 tablespoons harissa & more zest.
- Add a generous drizzle of herb oil before topping with crust.
- Add some cheese, dollops of ricotta or grated gruyere before topping with crust.
- Instead of topping with a pie crust, top with biscuit do! ugh inst ead of pie crust (there's a good yogurt biscuit recipe in Super Natural Every Day).
Enjoy!
- Or, top with a savory version of a crumble topping - skip the sugar in the crumble.
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