Low Sodium Roasted Tomato Tarte Tatin

Total time1 hr 25 min

Prep time25 min

Cook time45 min

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Ingredients

6 servings

For the crust

1 ½ cups whole wheat flour
King Arthur Baking Company 100% Whole Grain Whole Wheat Flour King Arthur Baking Company Stone Ground White Whole Wheat Flour - 5 Lb Arrowhead Mills Organic Stone Ground Whole Wheat Flour, 22 oz Aiva Products Aiva Whole Wheat Flour Kroger Traditional Whole Wheat Flour
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½ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
⅓ cup extra virgin olive oil
3–4 tbsp ice water

For the filling

2 tbsp extra virgin olive oil
3 medium shallots, thinly sliced
1 tbsp maple syrup
1 tbsp balsamic vinegar
1 ½ lb cherry tomatoes (about 4 cups), halved
3 cloves garlic, thinly sliced
1 tsp fresh thyme leaves
½ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
¼ tsp red pepper flakes (optional)

For serving

¼ cup fresh basil leaves, torn (optional)
1–2 tbsp extra virgin olive oil, for drizzling (optional)

Instructions

1
Preheat the oven to 400°F (205°C). In a mixing bowl, whisk together the whole wheat flour and 1/2 tsp salt. Drizzle in the 1/3 cup olive oil and stir with a fork until the mixture resembles coarse, clumpy crumbs. Add ice water 1 tablespoon at a time, stirring after each addition, until the dough just comes together and holds when pressed — it should not be sticky. Flatten into a disk, wrap in parchment paper, and rest at room temperature for 15 minutes.
2
Heat 2 tbsp olive oil in a 10-inch oven-safe skillet over medium heat until shimmering. Add the shallots and cook, stirring occasionally, until softened and golden at the edges, about 8–10 minutes.

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