In the bowl of a stand mixer, dissolve yeast and water.

After five minutes add spelt flour, non-dairy milk, oil, and sea salt, and mix until a smooth dough is achieved. If too sticky, add one teaspoon of flour; if too crumbly add one teaspoon of water at the time. The consistency should be firm enough and easy to roll with a rolling pin.

Set aside in the fridge for 10 minutes.

In an ovenproof skillet (can be a cast iron skillet or an oven proof pan), heat the avocado oil on medium-high heat.

Add the tomatoes and onions with the balsamic vinegar, salt and pepper. Cook for four to six minutes until softened.

Spread evenly at the bottom of the pan to make one layer.

Optional: spread with cheese (vegan or goat cheese for example).

If making this in advance, you can let the dish cool down and reserve in the fridge until ready to bake with the crust.

Preheat oven to 375 degrees Fahrenheit.

Using Gefen Parchment Paper and flour to avoid the dough sticking, roll the dough using a rolling pin.

Using the skillet lid (or anything the same size as the skillet), make a circle in the dough the shape of the skillet.

Press the dough on top of the tomato-onion layer to secure the tomatoes and onions, gently tucking in the edges.

Make small cuts in the dough to let it breathe during baking time. Sprinkle with seasoning of your choice.

Bake for 35–40 minutes. Check after 30 minutes to make sure it’s not overcooked.

Remove from the oven and let cool for 10 minutes. Using oven gloves and a flat plate, reverse the tarte tatin. Sprinkle with fresh thyme.

Serves best warm or at room temperature.