Green Tomato Tarte Tatin

Green Tomato Tarte Tatin


Often overlooked in favour of sweeter ripe red tomatoes, the green ones that linger on the vines at this time of year are just as versatile and delicious in a variety of dishes.  Breaded and fried, turned in to chutney, cooked up with spices in a curry or in this twist on a tarte tatin find a use for tomatoes that would otherwise go to waste.




6-8 large green tomatoes

1 tbsp demerara sugar

Salt and pepper

Olive oil

Knob of butter

Ready rolled puff pastry (or make your own if you have a spare afternoon)

½ a red onion very thinly sliced

Balsamic Glaze

Parmesan Cheese




Halve the tomatoes horizontally and season well with salt and pepper. Heat a drizzle of oil in a heavy based non-stick ovenproof frying pan on high heat and lay the tomatoes flesh side down.  Fry for a few minutes until starting to turn golden and then drop the butter in the pan and sprinkle with the sugar.  Lower the heat to medium and fry until the sugar starts to turn golden before removing from the heat and allowing to cool.

Preheat the oven to 230C.

Once the tomatoes have cooled lay the pastry over the top and press in to the gaps.  Trim to form a circle and press down round the edges of the outer tomatoes.  Bake in the oven for 25-30 mins until the pastry has puffed up and turned golden.

Let the pan cool slightly and then place a plate on top of the pastry before carefully turning upside down to turn the tart out on to the plate.  The tomatoes should be golden and caramelised but if you wish to brown them a little more, sprinkle some extra sugar over and pop under the grill.

Sprinkle the top of the tomatoes with the red onions and parmesan and drizzle with the balsamic dressing to serve.