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Tomato Tart Tatin [Vegan]
This exquisite Tomato Tart Tatin is the perfect way to celebrate the bountiful summer tomato season. To create a stunning mosaic of colors, that are certain to brighten up your table, use a variety of sliced and/or cherry tomatoes. The salty, briny olives, and creamy vegan cheese, provide a delightful contrast to the sweetness of the tomatoes.
Ingredients You Need for Tomato Tart Tatin [Vegan]
How to Prepare Tomato Tart Tatin [Vegan]
- Preheat oven to 400℉.
- Heat the olive oil in a large skillet, over medium heat. Add the sliced onions and cook for about 15 minutes until caramelized.
- Add the chopped garlic, salt & pepper, and cook for another couple of minutes.
- Grease the bottom of a clean 9 inch cast iron, or oven proof skillet, with a teaspoon of olive oil.
- Arrange the sliced tomatoes, or halved cherry tomatoes on the bottom of the skillet.
- Sprinkle the caramelized onions, and dried oregano over the top of the tomatoes. Drizzle with the balsamic vinegar.
- Roll out the pie crust into approximately a 10 inch round.
- Top the tomatoes and onions with the crust, tucking the edges into the pan.
- Bake until the crust is golden, about 45 minutes.
- Allow the tart to cool in the skillet for 10 minutes. Run a knife around pastry to loosen it from pan, and flip tart out onto a serving platter.
- Sprinkle with the chopped olives. Add dollops of the vegan cheese (if using), and scatter some fresh basil over the top of the tart.
- Cut into wedges and serve immediately, or serve at room temperature.
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