Low Iodine Roasted Tomato Tarte Tatin
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Learn more →Ingredients
6 servings
For the crust
- 1 ½ cups whole wheat flour
- ½ tsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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 saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
- 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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