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1
In a large bowl, mix together flour and salt. Using your fingers, work butter into the flour until pea-sized clumps form. Add in egg and mix until combined. If mixture is too dry, add 1/2 a teaspoon of ice cold water until dough comes together.
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2
In a large bowl, mix together flour and salt. Using your fingers, work butter into the flour until pea-sized clumps form. Add in egg and mix until combined. If mixture is too dry, add 1/2 a teaspoon of ice cold water until dough comes together.
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3
Preheat oven to 350.
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4
Cut tomatoes in half, remove core, and scoop out seeds (reserve the tomato guts and make some salsa out of it!). Slice tomato into 1/2 inch pieces lengthwise and press to flatten slightly.
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5
Lightly coat the bottom of a 10 inch round baking dish with olive oil (you want just enough to make sure the tomatoes don't stick, but not so much that they're swimming in oil). Arrange tomatoes in a circle, skin side down, starting from the outside and working your way towards the center. Tomatoes should be close and even overlap, if possible. Season with salt. Bake for 30 minutes.
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6
In the meantime, heat 1/2 a tablespoon of olive oil in a small saucepan over medium heat. Add onions and cook until translucent. Turn down heat and continue to cook, stirring occasionally, until onions start to brown. Remove from heat.
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7
When tomatoes are done cooking, remove from oven. Sprinkle cooked onions, then Parmesan cheese evenly on top. Remove dough from fridge and roll it out to fit a 10 inch round. Drape dough over the top of the tatin and tuck in edges. Prick top of dough with a fork all around to let out steam.
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8
Bake for 30-45 minutes, until dough is golden brown. Remove from oven, run a knife along the edges, and flip onto a large plate or serving dish.
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9
Top with basil and balsamic reduction. Let cool slightly before serving.
