A Green Tomato Tarte Tatin is not something you just make every week. It is also not something I want to eat every week.

Making a Green Tomato Tarte Tatin is an event. Unless you have your own vegetable garden and you have access to green tomatoes, making this tart is an event indeed. Before I go any further, I have to say, that tomatoes are my inner fruits. Maybe it is the movie Fried Green Tomatoes, that grabbed my attention, not sure. I love them in all shapes and sizes, sauces, soups and salsas, yes, even just ripe from the garden with salt and pepper. I cannot walk past tomatoes in the grocery store. Yes, I have to shop for them, my green fingers have let me down, specifically with tomatoes. Not sure why. Our latest “favourite tomato recipe” has to be Ottolenghi’s Charred tomatoes. My Tomato Chili Chutney bring even the simple fried sausage and mash to life.

I have made a tomato tarte tatin before, this time however I needed to showcase my green tomatoes. Tarte Tatin is mostly made with fruit and sweet, like this Apple Tarte Tatin. I have also used plums, oranges and pears.

Anyway, back to the green tomatoes. They were just too gorgeous, I mean just look at them. I even made a salsa, but will have to make it again. Sadly, it was gone before I could take any pictures.

Green Tomato Tarte Tatin

makes 1 family-size tart

Ingredients

4- 5 green tomatoes

2 T sugar

2 T white wine or white balsamic vinegar

a few sprigs fresh thyme

salt and pepper to taste

1 roll Woolworths puff pastry

100 g mozzarella cheese

fresh herbs

Method

Preheat oven to 200 C. Spray a 23-25 cm tart dish with Spray n Cook. Drizzle the balsamic vinegar in the bottom of the pan and top with the sugar. Cut all the tomatoes in 1 cm slices and lay them in the bottom of the dish. Season with salt and pepper and fresh thyme. Cut the puff pastry in a circle big enough to fit the pan. Lay the pastry over the tomatoes and tuck it in on the sides. Bake for 20-25 minutes or until the pastry has a light brown color. Invert your serving plate over the tart dish and turn the tarte tatin out. Tear the mozzarella and place on the taste with the fresh herbs of your choice and a drizzle of olive oil.

Follow me on: