One of the comments I get about being a pediatrician is, “I love kids, but I could never deal with the families!” Most of the time working with my patients’ families is one of the best parts of my job. Almost universally, parents really want to do what is best for their kids. They are such an important part of the healthcare team. There are so many times a mother has said, “he just doesn’t seem like himself” and it turns out their inkling is completely correct. Parental instinct is just as good as many of the lab tests that we use!
Right now I’m mainly working with kids with cancer diagnoses. Many of them have been in the hospital for weeks and some for months. Understandably it doesn’t take long to feel a deep connection with the patients and their families.
Pediatric oncology isn’t for everyone, but I absolutely love the intensity of it. The connection to the patients and their families is one of my favorite things about medicine. As I mentioned before, I’m planning to specialize in pediatric oncology someday. It feels so good to find something that is such a good fit for me and to look forward to going to work every day. Even after finishing an eighty hour work week I find myself with an energy that I didn’t expect.
Anyway, with all my time in the hospital lately, Pat and I haven’t been doing a ton of cooking at home. We made this heirloom tomato tart tatin recipe over the weekend and it was so good we couldn’t resist devouring it before I had the chance to photograph it! Luckily, it was so easy to make that I was able to make another one the same day! We managed to get a few photos this time, but this one was also quickly polished off.
The recipe is similar to a tarte tatin, which is a french recipe that involves draping pie crust over apples and baking it, similar to a pie, but after baking you flip the dish over, caramelizing the apples and creating a stunning open tart.
Heirloom Tomato Tart Tatin Recipe
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Yield: 8 1x
[i]For the tart dough:[/i]
- 1 1/3 c. (200 g.) flour, sifted
- 1 teaspoon sea salt
- 100 grams (8 tablespoons) chilled butter, cut into cubes
- 1 egg
[i]For the Filling[/i]
- 2 lbs. (940g) heirloom tomatoes
- olive oil
- 1 T. herbes de provence
- Sea salt
- Fresh ground pepper
- 1 large onion, thinly sliced
- Grated parmesan
[i]To make the tart dough:[/i]
- Place the flour in a large bowl. Add the salt and cut the cubed butter into the flour with a pastry cutter or two forks, until the butter pieces are no bigger than lentil size.
- Add the egg and mix with a fork until just combined. Form the dough into a ball. If it is too dry, add cold water one teaspoon at a time. Wrap in plastic wrap and chill for at least 30 minutes.
[i]To make the filling[/i]
- Slice tomatoes, core and remove seeds. Press gently with a piece of paper towel to remove excess juice.
- Coat the bottom of a 10 inch round dish with olive oil and arrange the tomatoes in the pan.
- Sprinkle with salt, pepper, herbes de provence and drizzle with olive oil.
- Bake at 350F for 30 minutes or until soft.
- While the tomatoes are cooking, heat a tsp. of olive oil in a large saucepan and cook the onions on medium low heat, stirring occasionally until very soft and caramelized. Season to taste with salt and pepper.
- Roll out the tart dough to a 10 inch round.
- Drain the cooked tomatoes of any excess liquid. Spread the onions on top of the tomatoes, then sprinkle with grated parmesan. Cover with the tart dough and tuck the edges in. Use a fork to make a few holes in tart dough to release steam. Bake for another 30-35 minutes, or until golden brown.
- To unmold, run a knife around the edges, place a serving dish face down on top and flip the tart over. Sprinkle with additional grated parmesan for serving.
Adapted from Whip + Click, via Design Sponge