-
1
Editor's note: Take a peek at the testing notes from omeletta, above, for notes on streamlining the method!
-
2
Preheat oven to 275u00b0 F.
-
3
Sprinkle tomato halves with salt and pepper and set aside.
-
4
Caramelize 3 tablespoons sugar in an enameled cast iron skillet over medium heat. When caramelized, deglaze with vinegar. Combine well.
-
5
Remove caramel and vinegar mixture from heat and add garlic, herbs, and olive oil.
-
6
Place prepared tomato halves face down into the sauce, and bake in the 275u00b0 F oven for 2 hours, until skins are wrinkly. Set aside.
-
7
Caramelize onions by cooking in an enameled cast iron skillet over medium heat with a pinch of sugar and 2 tablespoons butter. When caramelized and tender, deglaze with 2 tablespoons of water.
-
8
Increase oven temperature to 425u00b0 F.
-
9
Grease the skillet with the remaining 2 tablespoons of butter.
-
10
Top with cooked tomatoes, cut side-up. Use a slotted spoon to drain excess liquid before placing in pan.
-
11
Add a layer of caramelized onions.
-
12
Top with a round of puff pastry and cut 3 slits to vent.
-
13
Bake in 425u00b0 F oven for 20 to 25 minutes, until golden. Cool in pan for 5 minutes.
-
14
Place a plate on top of the pan and carefully invert, then remove skillet.
-
15
Garnish with a sprig of fresh thyme or lavender, and serve with a dollop of creme fraiche.
