Upside-Down Tomato Tart - Recipe 18 (part 2)

UPSIDE-DOWN TOMATO TART

1/4 cup dark brown sugar
1/4 cup red wine vinegar
12 ripe (but firm) Roma (plum) tomatoes (about 3 lbs.)
2 tsp. salt
1/2 tsp. fresh ground black pepper
3 sprigs fresh oregano, leaves only
2 tbsp. olive oil
1/2 recipe Savory Tart Crust (recipe follows)

*Combine sugar and vinegar in saucepan, over medium-high heat, and boil the mixture until dark and
syrupy (about 3 minutes). Set aside.
*Remove tomato cores, squeeze out seeds. Place tomato quarters in a bowl, add syrup mixture, salt, pepper, oregano, olive oil. Toss well.
*arrange tomatoes in a tight rose-petal pattern (!?) in a 7"-round, 2"-deep nonstick baking dish and pour over remaining syrup over it. Place in cold oven, turn oven to 375 and bake for one hour.
*Roll out the pastry dough into a 7"-circle. Cover the tomatoes with the pastry, replace in the oven, and bake for another 30-35 minutes, or until pastry is golden.
*Let tart cool for 20 minutes, then invert onto plate. Decorate with fresh basil and serve at room
temperature.

SAVORY TART CRUST

1-1/2 cups pastry flour
1/4 tsp. salt
1/4 tsp. sugar
3 tbsp. unsalted butter, chilled and cut into 9 slices
1 large egg yolk
1-2 tbsp. ice water, if needed

*Combine flour, salt, sugar into bowl of food processor or mixer.
*Add butter and yolk.
*Pulse machine until the mixture just begins to hold together (should resemble a coarse meal).
(If the mixture looks too crumbly, it won't hold together. Add a little ice water until it reached the
desired consistency).
*Transfer dough to a work surface and work into a ball.
*Wrap the dough in plastic wrap and refrigerate for one hour before using. You can freeze this up to a month.

I guess the best way to go about this recipe is to begin with the dough. Remember to divide it into two, so you have what you need for the tart.