Green Zebra Tart Tatin


  • 500g Zebra tomatoes (green tomatoes)
  • 100g yellow cocktail tomatoes 
  • 1 glove of garlic
  • 1 tablespoon butter
  • 1 tablespoon brown sugar
  • 2 tablespoon chopped herbs  (z.B. thyme, oregano)
  • 1/2 package puff pastry


This recipe is suitable for a baking pan with Ø 23cm.

Step 1Preheat oven to 220°C.
Step 2Wash the tomatoes, dry, halve and remove the seeds with a spoon. Peel and chop the garlic finely.
Step 3Heat butter in a large frying pan, add garlic and place the tomato halves with the skin side down, in the pan.
Sauté until the tomatoes exit their juice.
Step 4Transfer tomatoes from the pan to the backing pan. (skin side down)
Add brown sugar and half of the chopped herbs to the tomato sauce and stir until the juice thickens syrupy.
Step 5Now drizzle the tomatoes with the syrup and set aside. 
In the meantime cut the puff pastry to the size of the baking pan.
Place the puff pastry over the tomatoes and press sides firmly down.
Use a fork to poke holes in the dough, for the steam to escape and bake for 30-35 minutes, until golden brown. 
Step 6After baking let cool down for 10 minutes and flip upside down on a plate. Season with salt and black pepper and the
remaining herbs and enjoy.