Green Tomato and Gruyère Tart

When life gives you green tomatoes...make a green tomato tart! introducing my Green Tomato and Gruyère Tart that spotlights the unsung hero of the vegetable world: the green tomato. These vibrant fruits, often overshadowed by their ripened counterparts, possess a unique tang and texture that make them perfect for experimentation. And what better way to showcase their potential than featuring them in a puff pastry tart? We've paired the green tomato with the sophisticated melt of Gruyère cheese. This mashup not only captures the robust tartness of the tomato but also balances it with the rich, nutty notes of the cheese.

Ready to transform humble green tomatoes into a tart that’s bound to impress? Let's get cooking!

WHAT'S SO GOOD ABOUT THIS GREEN TOMATO TART RECIPE?

This tart stands out because it uses green tomatoes, which have a fresh, tangy flavor. When combined with the creamy Gruyère cheese, you get a balance of tang and richness. It's a simple yet tasty combination that works really well together.

You can serve it with a salad for dinner or by itaelf for a filling lunch . It makes a great addition to any brunch as it can be served warm or at room temperature.

I think what really makes this recipe special is that you roast the green tomatoes before using them in the tart. This carmelizes them and makes them sweeter and more flavorful once baked in the tart.

IS THIS RECIPE BUDGET FRIENDLY?

No and yes! Keeping true to our tagline, this delectable tart falls into the "splurge" category. The reason for that is the choice of Gruyere cheese which can be quite pricey. If you use a less expensive cheese like Swiss you can lower the price enough to call this recipe frugal. Quality taste without the hefty price tag!

INGREDIENTS

Quantities and measurements are available in the recipe card.

INGREDIENT NOTES

• Green Tomatoes: Use firm, unripened green tomatoes. You can also use green varieties of Heirloom tomatoes. Your tart will still be a pretty green color, but will be a little sweeter.
• Balsamic Vinegar: I like to use a white Balsamic vinegar in this recipe. The green tomatoes are very tart and the darker balsamics are too acidic. I think the whit balsamic enhances the natural flavors of the tomatoes during roasting. Use what you have though, and you probably won't notice the difference.
• Puff Pastry: You can't go wrong with frozen puff pastry dough. Unless you just want to spend a good amount of quality time in the kitchen, save yourself and use frozen. It works best if you thaw it in the refrigerator and use it before it warms up to room temperature.
• Gruyère Cheese: I always use Gruyère cheese in this type of tart but you could substitute another dry grated cheese or even Swiss. The Gruyere melts perfectly though and imparts a wonderful nutty flavor.

SUBSTITUTIONS

If Gruyère is a stretch, Swiss cheese or even a sharp white cheddar can step in. For balsamic, apple cider vinegar with a pinch of sugar can work in a bind.

VARIATIONS

• How about a sprinkle of crumbled feta for an extra tangy twist?
• Or maybe some thinly sliced red onions for a pop of color and a burst of flavor.
• Fancy a meaty touch? Add some crispy bacon bits on top before baking.
• Or sprinkle with fresh basil after baking for a herby lift.

EQUIPMENT

• A good-quality baking sheet is essential. Using a non-stick one means easy release and less mess.
• A bowl for mixing the tomatoes, balsamic vinegar and oil.
• Parchment paper to prevent sticking.

LOOKING FOR MORE GREEN TOMATO RECIPES?

STEP-BY-STEP INSTRUCTIONS

STEP 1: Start by washing the tomatoes, coring and chopping them. Some of my tomatoes are just starting to ripen.

STEP 2: Toss the cubed tomatoes with balsamic vinegar, olive oil, salt, pepper and sugar on a sheet pan. Roast at 350 degrees for 20-25 minutes.

STEP 3: Cut a 8"x7" rectangle of puff pastry. Use a fork to poke holes all over the dough. Refrigerate.

STEP 4: Use a pizza cutter or sharp knife to cut the remaining puff pastry dough into ½" strips. Refrigerate.

STEP 5: Remove the pastry from the fridge and use a pastry brush to aplly the egg white to the outer ½" edges.

STEP 6: Grate the Gruyere cheese.

STEP 9: Use a spatula to remove the tpmatoes and cool on a plate.

STEP 10: Spread almost all the cheese on the tart crust up to the edges.

STEP 11: Add the cooled roasted green peppers to the top of the cheese layer. They should be placed in a single layer.

STEP 12: Bake in a 375 degree oven until the pastry puffs up, the filling bubbles and thickens, and the pastry is golden brown. Pop any air bubbles with a skewer as they happen.

IMPORTANT!

Watch for large air pockets that form in the bottom of the tart. They can cause leaking and burning. Use a wooden skewer to pop large air bubbles and continue baking. Check your tart before the end of the baking time. If there seems to be too much liquid, carefully remove from the oven, dab the top with a folded paper towel to absorb some of the juice, return the tart to the oven and finish baking. I don't always have to do this, but sometimes the tomatoes are extra juicy!