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    HOME » Recipes » Appetizers

    Published: Nov 2, 2013 · Modified: Sep 26, 2021· This website generates income via ads ·

    Green Tomato and Gruyère Tart

    Jump to Recipe Print Recipe Pin Recipe

    When life gives you green tomatoes...make a green tomato tart with! Retired from hobby farming, I am no longer raising vegetables, but I bummed some green tomatoes from my neighbors. I made Fried Green Tomatoes as well as my Green Tomato and Gruyère Tart. Both recipes make great use of those tomatoes that won't ripen before the weather changes. But, why wait? Pull green tomatoes off the vine and use them all summer!


    Key Ingredients:

    • 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 nice aged Balsamic vinegar in this recipe. The green tomatoes are very tart and the lower quality balsamics are too acidic. Just my preference, use what you have, 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.

    Let's make a Green Tomato and Gruyère Tart:

    Start by washing the tomatoes, allowing them to dry, coring , and chopping them into 1" pieces. Notice here that some of my tomatoes are just staring to ripen. Those are the ones with red light red flesh. The one with the orange flesh is a ripe, but green colored Heirloom variety tomato. I used what I had!

    Cubed, raw green tomatoes

    Add olive oil, balsamic vinegar, salt and pepper to the bowl with the chopped tomatoes and mix well to evenly coat.

    Adding oil and balsamic vinegar to tomatoes

    Lay the tomatoes in a single layer on a baking sheet. Pour the drippings over the top.

    Uncooked green tomatoes on baking sheet

    Sprinkle sugar over the tomatoes to help them caramelize and to add some much needed sweetness. Halve the amount of sugar if using vine ripened Heirloom tomatoes.

    Sprinkling sugar on green tomatoes

    Roast the tomatoes in a 350 degree oven for 20-25 minutes. They will finish cooking in the baking process.

    Roasted green tomatoes on baking sheet

    Remove the sheet pan from the oven from the oven and immediately place the roasted tomatoes and the juice in a bowl to stop the cooking process. Cool, uncovered in the refrigerator, until well chilled. You do not want to put hot toppings onto the puff pastry.

    Bowl of roasted green tomatoes

    Remove the thawed puff pastry from the refrigerator and unfold. Use a sharp knife to cut ½" to ¾" strips from all sides. Brush egg white on the edges and place the strips on top. This will create a little raised edge to hold the ingredients in.

    Sheet pan with puff pastry

    Lightly press your cut strips to be sure they are adhered to the bottom crust.

    Raised edge of puff pastry

    Brush the inside bottom of the pastry lightly with olive oil. Place the grated Gruyère cheese into the tart, reserving a small amount for the top. Arrange the tomato chunks over the cheese without overlapping them. Pour the juice over the top making sure not to get too much in one spot. Bake in a 375 degree oven until the pastry puffs up, the filling bubbles and thickens, and the pastry is a nice golden brown. 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!

    Puff pastry with roasted tomatoes and cheese, ready to bake

    Cool for 5 minutes then use a large spatula to move the tart to a drying rack or serving tray. I like a really crispy crust, so I opt for the drying rack instead of the plate. This tart can be eaten warm or at room temperature. If I'm being honest, now would be the time to admit I have eaten it cold from the refrigerator the next morning for breakfast.

    Baked Roasted Green Tomato Tart on baking sheet

    Recipe

    Green Tomato and Gruyère Tart

    Use up those green tomatoes from your barn in the cheesy tart.
    4.94 from 49 votes
    Print Recipe Pin Recipe
    Prep Time 12 mins
    Cook Time 25 mins
    Total Time 37 mins
    Course
    Breakfast
    ,
    Brunch
    ,
    Sandwich
    Servings 6 slices

    Equipment

    • Baking sheet

    Ingredients
      

    • 3 medium-sized firm, green tomatoes, cored and cubed
    • 3 TBS balsamic vinegar
    • 2 TBS olive oil
    • ½ teaspoon salt
    • ground black pepper to taste
    • 2 TBS granulated sugar
    • 1 rectangle frozen puff pastry dough thawed but still chilled
    • 1 egg white
    • ½ teaspoon olive oil
    • 1 cup grated Gruyère cheese

    Instructions
     

    • Toss the cubed tomatoes with balsamic vinegar, olive oil, salt, and pepper. Spread the tomatoes in a single layer on a baking sheet.
    • Pour the liquid from the bowl over the top. Sprinkle the tomatoes with the granulated sugar. You can omit this the sugar but it does help with caramelization and reduces the tartness.
    • Roast in a 350 degree oven for 20-25 minutes or until lightly browned. Remove from oven and allow to cool.
    • Cut ½" to ¾' of puff pastry from the edges. Brush the edge with egg white and place the cut strips on edges to form a well.
    • Brush the inside of the well with olive oil. Spread the grated cheese in an even layer inside the well. Save a bit of cheese for the top.
    • Place the roasted tomatoes on the cheese and pour any of the liquid left in the pan over the top. Sprinkle the reserved cheese on the tomatoes.
    • Place the tart on a roasting pan in a 375 degree oven until the pastry puffs up and becomes golden brown, about 25 minutes. Let cool slightly before serving.

    Nutrition

    Calories: 399kcalCarbohydrates: 27gProtein: 11gFat: 28gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 24mgSodium: 388mgPotassium: 185mgFiber: 1gSugar: 8gVitamin A: 604IUVitamin C: 14mgCalcium: 237mgIron: 1mg

    Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

    We take every effort to ensure that the estimated meal cost per serving is accurate. We use a meal cost analysis application that estimates the cost of a recipe based on groceries purchased at a Walmart store in my geographical area, northern California.

    Tried this recipe?Let us know how it was!

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      Recipe Rating




    1. Lynn H @ Turnips 2 Tangerines says

      November 06, 2013 at 10:39 pm

      I have never made a green tomato tart and yours looks delicious!

      Reply
    2. Angie says

      November 06, 2013 at 7:21 pm

      4 stars
      My mouth is watering!! - Looks so delicious!
      Angie
      l

      Reply
    3. Stephanie @ From the Burbs to the Boonies says

      November 05, 2013 at 1:28 pm

      That looks great! I love cooking with green tomatoes. I've made pickled green tomatoes, fried, green tomato pie and green tomato salsa. I will have to try this one next year.

      Reply
    4. Heather Greutman @ Golden Reflections Blog says

      November 05, 2013 at 11:38 am

      I have never had green tomatoes before, this sounds and looks delicious!

      Reply
    5. Pinky says

      November 05, 2013 at 7:33 am

      What a unique way to use tomatoes, sounds delicious!

      Reply
    6. Anyonita says

      November 05, 2013 at 5:17 am

      Oh wow, this green tomato tart looks stunning! 🙂

      Reply
    7. Mary Ellen says

      November 04, 2013 at 10:15 pm

      Thanks for sharing this at Talking Tuesday, it looks scrumptious....

      Reply
    8. Kerry says

      November 04, 2013 at 1:23 pm

      That sounds like such an amazing combination of flavors! Yum!

      Reply
    9. Heather says

      November 04, 2013 at 4:04 am

      We just closed up our garden and I did have some green tomatoes! Glad to know I can do something with them 🙂

      Reply
    10. Kevin @ Closet Cooking says

      November 03, 2013 at 6:18 pm

      What a tasty tart!

      Reply
    11. Medha says

      November 03, 2013 at 2:33 pm

      5 stars
      Lovely recipe and delicious pairing! Green tomatoes and Gruyère cheese combination must be made in heaven!

      Reply

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    I am Mary, the blogger behind "Oh That's Good!" I am a former nurse, former hobby farm blogger, former vintage shop owner, and current food blogger. I live with my husband and our little mutt Tucker in a lovely retirement community. I am cooking for two and taking inspiration from old cookbooks, magazines, and memories of watching my mother and grandmother cook. I like reducing my food waste and exorbitant grocery bills! I am busy rewriting my recipes for two servings with the option of adjusting the recipe up to four or six servings with just one click.

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