Author: Susan Murray, www.awomancooksinasheville.com
Ingredients
1pie crust
10-20 tomatoes
1/2cred wine vinegar
3tbssugar
1shallotfinely chopped
2tspchopped thyme leaves
1tbspbutter
Salt
Instructions
Prepare the pie crust according to the recipe (https://awomancooksinasheville.com/easy-as-pie-strawberry-galette/#wprm-recipe-container-352) Refrigerate for at least one hour.
Preheat oven to 350 degrees (convection), 375 degrees (regular).
Remove the core from the tomatoes and cut in a half or quarter, according to size. Use a small spoon to scoop out as many of the seeds and surrounding membrane as possible.
Chop the shallot and thyme leaves finely.
Put the vinegar and sugar in a 10” oven-proof skillet over medium heat. Shake the pan as it is heating until the sugar is melted. Continue to cook over a low boil until the liquid is reduced by 1/3 to ½ . Remove the pan from the heat and stir in the shallot, thyme leaves and butter.
Once the butter is fully incorporated add the tomato pieces. Toss them lightly to coat and then arrange them skin side down in the skillet, leaving no space between them.
Checking the tomatoes every 15 minutes or so, roast in the preheated oven for as little as 30 minutes and up to an hour and a half until the tomato juices have mostly boiled away, leaving just a little liquid in the bottom. The tomatoes may have started to brown on the edges.
Remove the pan from the oven and set aside until ready to bake.
Roll out the pastry, thickly, into a circle large enough to cover the tomatoes and reach to the sides of the skillet.
Sprinkle the tomatoes with salt then top with the pastry circle.
Bake in a 375 degree oven for 30 minutes until the pastry is browned.
Remove from the oven and let cool for 5 to 10 minutes. (The tomatoes should still be loose in the pan).
Place a large plate on top of the skillet and hold it securely with one hand while carefully turning the skillet over. The tart should drop easily onto the plate. Use a knife to replace any tomatoes which have dislodged.
Serve the tart warm, cold or at room temperature!
Recipe Notes
Note: you can also use a sheet of puff pasty for the tart base.