Caramelized Heirloom Tomato & Burrata Skillet Tatin

Instructions

1. 1

   Make the rough puff. Combine 1.5 cups all-purpose flour and 0.5 tsp kosher salt in a large bowl. Grate in the 0.5 cup cold cultured butter using the large holes of a box grater. Toss the shards to coat in flour, then drizzle in the 0.25 cup ice water. Bring it together with your hands into a shaggy disk. You want visible butter streaks. That is your flake insurance.

   5 min

   Tip: If the butter starts to soften, throw the bowl in the freezer for five minutes. The fridge is your friend.

2. 2

   Wrap the dough tightly in plastic wrap and place it in the fridge to hydrate and chill for at least 30 minutes.

   30 min

   Tip: Let time do the work here. The flour needs to hydrate while the butter stays firm.

3. 3

   Prep the heirlooms while the dough chills. Core and slice the 2 lbs firm heirloom tomatoes into thick half-inch slabs. Lay them flat on paper towels and sprinkle lightly with the remaining 0.5 tsp kosher salt. Let them sit to drain excess moisture. Tomatoes are water bombs. Salting them now pulls out moisture so your pastry stays crisp, not tight like a bad alibi.

   10 min

   Tip: Don't skip this. Unsalted, undrained tomatoes equal a soggy bottom.

4. 4

   Begin preheating your oven to 400°F. Pull the chilled dough. On a lightly floured surface, roll it out into an 11-inch circle, about a quarter-inch thick. Slide it onto a parchment-lined plate and slide it right back into the fridge. Keep that butter cold.

   5 min

   Tip: Rolling the dough cold requires some elbow grease, but it guarantees maximum lift.

5. 5

   Make the savory caramel. Place a 10-inch cast-iron skillet over medium heat. Melt the 3 tbsp cultured butter, 1 tbsp light brown sugar, and 2 tbsp aged balsamic vinegar. Swirl the pan until the mixture bubbles and thickens into a glossy, dark syrup, about 3 minutes. Toss in the 3 sprigs fresh thyme and take in that aroma.

   5 min

   Tip: Watch the caramel closely. Balsamic burns fast if you ignore it.

6. 6

   Pat the tomatoes entirely dry with another paper towel. Arrange them tightly in the skillet over the bubbling caramel, overlapping them slightly as they will shrink. Cook for 5 minutes without moving them to concentrate their juices and start the caramelization. Remove the skillet from the heat.

   5 min

   Tip: Pack them in tighter than you think is necessary.

7. 7

   Carefully drape your cold, rolled dough directly over the hot tomatoes in the skillet. Use a spoon to quickly tuck the edges of the dough straight down the inside edge of the skillet, hugging the tomatoes. Poke three small holes in the center of the dough so steam can escape during the bake.

   2 min

   Tip: Work quickly so the butter in the dough doesn't melt before hitting the oven.

8. 8

   Transfer the skillet to the preheated oven. Bake for 30 to 35 minutes. You are looking for a pastry that is deeply golden and puffed, with thick, jammy tomato juices bubbling aggressively around the edges.

   30 min

   Tip: Bake until you see a rich mahogany color on the crust. Pale pastry is a missed opportunity.

9. 9

   Remove the skillet from the oven. This is the crucial resting phase. Let the skillet sit for exactly 5 minutes off the heat. Too hot and the tomatoes slide everywhere; too cold and the caramel cements to the pan. Place a large serving plate over the skillet. Take a breath, use oven mitts, hold tightly, and confidently flip it over. Lift the skillet away.

   5 min

   Tip: If a tomato sticks to the pan, just nudge it back into place on the tart. No one will know.

10. 10

    While the tart is still warm, tear the 8 oz fresh burrata directly over the caramelized tomatoes. Scatter the surface with the 0.5 cup fresh basil leaves and finish with the 1 pinch flaky sea salt. Serve immediately. We are not suffering for brunch.

    3 min

    Tip: The residual heat of the tomatoes will gently melt the creamy center of the burrata.