Tomato Tart Tatin with Arugula Salad

Yield: 6-8 servings
Active time: 55 minutes
Start to finish: 1 hour, 40 minutes

1 tablespoon butter
2 tablespoons extra virgin olive oil
2 red onions, sliced thin
1 teaspoon thyme, rough chopped
Salt and pepper to taste
8 plum tomatoes
¼ cup sugar
3 tablespoons water
1 tablespoon sherry vinegar
¼ cup Kalamata olives, pitted and rough chopped
1 sheet puff pastry, defrosted
4 cups arugula tossed with red wine vinegar, olive oil, salt and pepper

1. Preheat the oven to 425°
2. Heat a sauté pan over medium heat and add the butter and olive oil. Sauté the onion, stirring occasionally, until they become deeply caramelized, about 20 minutes. If browned bits of fond form on the bottom of the pan, deglaze with a splash of water. Fold the thyme in the onions and season with salt and pepper to taste. Set aside.
3. While the onions are caramelizing, prepare the tomatoes. Bring a large pot of water to a boil. Cut a shallow "x" in the bottom of each tomato and plunge into the boiling water. Boil for about 1 minute or until the skins at the "x" start to peel back and then shock in a bowl of ice water. Allow to cool.
4. Once the tomatoes are cool, remove the skins and cut the tomatoes in half, lengthwise. Remove the seeds and set the tomatoes aside.
5. Place the sugar and water in a cast iron skillet and cook, without stirring, over medium heat until the sugar turns an amber color. Carefully add the sherry vinegar as it will make the caramel steam. Continue to cook, stirring, until the caramel is smooth again.
6. Place the tomatoes, rounded side down, into the pan and cook, swirling the pan occasionally, until the tomatoes are caramelized, about 10 minutes.
7. Sprinkle the tomatoes with salt and top with the caramelized onions and olives.
8. Cut the sheet of puff pastry into a 10 inch circle and place on top of the tomatoes. Using a knife, tuck in the edges of the pastry. Cut 2-3 small vents in the pastry.
9. Bake the tart tatin until the pastry is golden brown, about 25 minutes.
10. Remove from the oven and allow to set for about 10 minutes. Cut around the edges of the pan with a knife to loosen the pastry.
11. Set a plate over the skillet and carefully, using oven mitts or towels, invert the tart tatin onto the plate.
12. Cut into slices and serve with the arugula salad.

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