Zucchini and Roasted Tomato Tarte Tatin

Crust

1. Combine flour and salt into a medium bowl.
2. And butter and work into the flour using two forks or a pastry cutter until a sandy texture is formed.
3. Add the egg and mix until just combined and a dough forms. If the mixture is too dry, add ice cold water one teaspoon at a time.
4. Refrigerate for 30 minutes.

Tarte Tatin

1. Cut tomatoes in half; carefully core and remove the seeds, reserving pulp for tomato sauce or soup.
2. Drizzle oil in a 10-inch round baking dish or sauté pan and lay the tomatoes skin side down in the pan, tightly filling to accommodate for shrinkage. Top with basil flowers or herbs, salt, and pepper and roast for 30 minutes or until the tomatoes begin to soften and caramelize.
3. While the tomatoes are cooking, cut your onion into thin slices. Place a sauté pan over low heat, add some olive oil, and cook onions, stirring occasionally, until soft and caramelized. If using zucchini, turn up the heat to medium high. Season with salt and pepper.
4. Just before you take the tomatoes out of the oven, remove dough from refrigeration and roll out to a 10-inch round. Spread the onions/zucchini on top of the tomatoes, add the grated cheese and top with the dough, tucking the edges in. Return pan to oven and bake until dough is golden brown, another 30 minutes. Remove from oven, cool 5 minutes, and unmold by running a pairing knife along the edges. Place a serving tray on top of the pastry, flip over, and serve.