Tomato Tarte Tatin

Method

1. Make the brisée: mix 250g flour, 5g salt, 10g sugar. Add 85g cold butter in pieces and work into a sand-like texture. Add 65ml cold milk and 1 egg yolk; form a ball. Refrigerate for 30 minutes.
2. Prepare the tomatoes: cut perini (plum) tomatoes in half lengthwise. Place on a baking sheet, season with olive oil, salt, pepper, garlic, and fresh oregano. Roast at 160°C for 30 minutes until slightly dried but not browned.
3. Make the onion compote: thinly slice red Tropea onions. Sauté in a little oil until they start to stick. Add 40ml red wine vinegar and 150g sugar. Cook for 15 minutes on low heat until caramelized and thick.
4. Make the caramel: in a tall double-bottomed pan, dry caramelize 150g sugar. Once amber, carefully add 40ml hot red wine vinegar (be careful of steam). Swirl to combine, then pour the caramel into the tart pan.
5. Assemble: place the roasted tomato halves cut‑side down on the caramel. Spread the onion compote evenly over the tomatoes. Sprinkle generously with Parmigiano Reggiano.
6. Roll out the chilled brisée to about 0.5 cm thick. Place it over the filling, tucking the edges in. Dock with a fork. Brush with a mixture of egg yolk and milk. Sprinkle with flake salt.
7. Bake at 180°C for 30 minutes until golden brown and caramel bubbles are visible at the edges.
8. Let the tarte rest for 2–3 minutes after removing from the oven, then carefully invert onto a serving plate.