I've had my eye on this recipe since last winter, waiting for tomato season. We are a hair away from having a good supply in our farmers markets. So I'm getting psyched to do this.
It looks like a tarte tatin except made in a ceramic pie dish and baked in the oven. She oven roasts tomatos in the pie plate, then puts slices of mozzarella or other cheese on top, then a pate brisee or puff pastry (that's what I'd use) brushed with tapenade or other stuff.
I'm wondering if anyone has made it? It seems like tomato tarts often get soggy, so that's maybe why the pie was baked upside down so the crust is on top.
I also see that she calls for drier kinds of tomatos like Roma or plum recipes which would be drier. I'd rather use more flavorful tomatoes and oven bake them dipped in oil (like we do in fall anyway),
Has anyone tried the recipe? How did it work? Any advice?