Tarte Tatin with tomatoes

Ingredients:

• 900 g plum tomatoes, halved lengthwise and cored
• 3 tbsp. granulated sugar
• 3 tablespoons red wine vinegar
• 2 cloves garlic, grated
• 1 medium onion, thinly sliced
• 1 tbsp thyme leaves
• 2 tbsp finely chopped parsley
• 2 tablespoons unsalted butter at room temperature
• 1 layer of puff pastry
• Fresh basil for serving
• Salt flakes to taste

Preparation:

1. Preheat the grill for indirect heat. If you're using a charcoal grill, load the coals on one side only. If you're using a gas grill, turn on the burners on one side only.
2. Season the tomato halves with coarse salt and black pepper and set aside. Place the sugar in a large enameled cast-iron baking dish or sauté pan and place over direct heat. Spread it out evenly and let the sugar melt, then toast for 2–3 minutes. Add the vinegar and scrape the bottom of the pan. Add the garlic, onion, and thyme, then the parsley, and bring the liquid back to a simmer. Remove from heat.
3. Place the tomatoes, flesh side down, on the onions. Grill over indirect heat, close the lid and vents (this will reduce the temperature to 105-120°C), and roast until the tomato skins are wrinkled and the flesh is soft and liquid-free, about 2 hours.
4. Grease another large enameled cast-iron skillet or sauté pan with butter. When the tomatoes are done, drain the juices and place them cut-side up and skin-side down in the greased skillet. Arrange the caramelized onions on top of the tomatoes. Using kitchen scissors, trim the corners of the puff pastry, rounding the edges. Place the pastry on top of the tomatoes and onions.
5. Place the pan over indirect heat, cover, and open the vents. The temperature should be around 425°F (220°C). Bake until golden brown and puffy, 25–30 minutes. Let the pie cool in the pan for 3 minutes, then remove it to a serving platter. Garnish with a basil sprig in the center and sprinkle with flaky salt.
   
   Note
   If baking in the oven, bake the tomatoes at 105°C (225°F) for 2 hours. Bake the pie at 220°C (425°F) for 25–30 minutes.