Ingredients

• 2 cups Whole Wheat Flour or Organic Whole Wheat Flour
• 1 tsp Baking Powder
• 5 Tbsp Coconut Oil
• 1 tsp Sugar
• 1-1/2 tsp Salt
• 1/2 cup Cold Water

• 1 cup Basil Leaves divided
• 1 Tbsp Olive Oil
• 1 Shallot finely diced
• 1 garlic Clove minced
• 2 cups Heirloom Cherry Tomatoes

Instructions

1. Combine the whole wheat flour, coconut oil, sugar, baking powder, and 1 teaspoon of salt in a large mixing bowl. With your hands, gently combine until dough resembles a coarse meal. Add the water and continue to knead until dough comes together.
2. Shape dough into a disk, wrap and refrigerate for 1 hour or up to 3 days.

1. Add the shallots to the pan and cook for 3 minutes, then add the garlic and cook for 1 more minute.
2. Add the tomatoes to the pan in an even layer, season with remaining salt and cook until they begin to blister, about 8-10 minutes. Remove the pan from the heat. Sprinkle with half the basil.
3. On a lightly floured surface, roll the dough into three 4-inch circles.
4. Add tomatoes into three 4-inch cast iron skillets. Roll the dough over each skillet and tuck the edges into the pan to fully cover the tomatoes.
5. Bake at 375° for 25-30 minutes or until crust is beginning to brown.
6. Allow the tarte tatins to cool in the pan for 5 minutes, then flip each one upside down onto a plate. Top with remaining fresh basil before serving.