Baked green tomatoes at Main Street, Coln St Aldwyns

My very lovely colleague at work had an abundance of green tomatoes which he didn’t know what to do with, so he gave them to me.

He said that he knew that I you could make fried green tomatoes and chutney with them but he wasn’t sure what else you could make out of green tomatoes.  He challenged me to come up with some ideas.  Green tomato chutney was definitely on the list when I searched for green tomato recipes on the Internet.  Green tomato and bacon soup was also one of the results.  Not long into my search I came across an article entitled ’15 fabulous green tomato recipes’ by The Spruce Eats.  Their suggestions included:

  • green tomato rice
  • easy fried green tomatoes
  • sweetcorn and green tomato fritters
  • bacon, lettuce and friend green tomato sandwich
  • green tomato soup with country ham
  • green tomato ketchup
  • green tomato relish
  • green tomato cake
  • sweet and tangy green tomato pickles
  • green tomato pie
  • green tomato quick bread

Intrigued by the idea of a green tomato cake, but inspired to make a green tomato pie, I searched the Internet for green tomato pies to see which one I liked best.  After a bit of a search, I found a recipe by Roti n Rice ( for a green tomato pie which appealed to me even more than the one offered by The Spruce Eats.

After trying one of the green tomatoes raw (it was quite bitter), I started to doubt my choice of recipe, but having already made the pastry, which was slightly sweetened with sugar, I thought I would persevere.  I am glad that I did.  The tart, with layers of cheddar cheese, caramelised onions and green tomatoes, topped with herbs, feta and mint was absolutely delicious.  It certainly did not feed the number it was intended to feed (eight) and we wolfed down half the tart in no time at all.  Although the tart was delicious, there are two things I would do differently if (or when) I cook the tart again: (1) I would use a shallower tart tin as the ratio of filling to pastry was not quite right and (2) I would bake the pastry less as it was a little too brown, albeit that the colour of the pastry did not detract from the overall taste of the tart.

So pleased was I with the result that I have decided to share the recipe with you:



  • 200g cup plain flour
  • 1 tbsp icing sugar
  • 85g cold salted butter (cubed)
  • 3 to 4 tbsp cold water


  • 28g butter
  • 2 medium onions (thinly sliced)
  • 170g grated cheese
  • 450g green cherry tomatoes (halved)
  • ½ tsp dried thyme
  • ¼ tsp freshly ground pepper
  • ½ tsp salt


  • 30g feta
  • 5g mint


Pastry/Tart case

  1. Place plain flour, icing sugar, and cold salted butter into a bowl.  Rub the butter into the flour and sugar mixture until it resembles coarse bread crumbs.  Add cold water and mix until a sticky dough forms.
  2. Place the dough onto a lightly floured surface. Form into a disc and wrap in cling film.   Chill in the fridge for 30 minutes.
  3. Preheat the oven to 190 degrees Celsius.
  4. Remove the dough from the fridge.  Unwrap the dough and roll into a 30 cm circle.
  5. Place the rolled-out dough into a 23 cm loose bottom tart tin.  Press the dough evenly into the bottom and sides of the tart tin. Trim the dough to the edges of the tart tin.
  6. Prick the dough with a fork. Line the dough with baking paper and baking beans and bake for 15 minutes.


  1. While the tart case is in the oven, melt the butter in a frying pan. Add the onions and cook until light golden (about 10 minutes).

Putting the tart together

  1. Remove the tart case out of the oven and increase the oven temperature to 200 degrees Celsius.
  2. Layer 115g of grated cheese evenly over the tart crust followed by the caramelised onions.
  3. Arranged the halved green cherry tomatoes on the top of the caramelised onions.
  4. Sprinkle dried thyme, ground pepper, and salt over the tomatoes. Bake for 30 minutes.
  5. Remove the tart from the oven and sprinkle the remaining 55g of grated cheese over the top.  Return the tart to the oven and bake for another 10 minutes.


  1. Remove tart from the oven. Sprinkle the feta and mint leaves over the top.  Serve.

[Source: Roti n Rice]

Happy baking

Leave a Reply

Your email address will not be published. Required fields are marked *