Seasonal Recipe

Green Tomato Tart

Fresh and easy zebra green tomato tart: Caramelised fennel, flaky puff pastry and a tangy fennel aïoli. The first of a three-part series on the summer's sexiest fruit!
Part 1

Caramelised Fennel

  • Cut 2 fennel bulbs and 1 large onion into slices approximately half a centimetre.
  • Add to hot pan drizzled with olive oil.
  • Cook for 1 minute on high heat.
  • Turn the heat down, cover and cook for 20 to 30 minutes.
  • Cool and garnish with wild fennel tops, olive oil, salt and lemon juice to taste.
  • At first, when searing the fennel and onion, don't add too much colour, just sear lightly. Once covered and on low heat, the fennel and onions will slowly release their sugars and caramelise. Stir occasionally to caramelise evenly. Best to use a stainless-steel skillet or a cast iron pan with a lid.
Part 2


  • Roll out a pastry block to a thickness of approximately half a centimetre.
  • Cut out a disk using a pastry ring or a plate and prick some holes all over.
  • Place in between two brioche moulds and refrigerate for 2 hours.
  • Cook the pastry at 190C for 20 minutes. Unmould and cool down before using.
  • Better to use a pastry block than the pre-rolled stuff, as they are usually rolled out too thin. You want something quite thick with some sustenance. Also, cooking the pastry pressed in between two moulds will prevent it from puffing too much, while chilling it beforehand will help it keep its shape and cook evenly. Don't skip this step!
Part 3

Fennel Aïoli

  • Add 1 egg yolk and 1 tsp Dijon mustard to a glass bowl.
  • Slowly and gradually add 200ml of olive oil while whisking.
  • Add a pinch of toasted and crushed fennel seeds
  • Crush 1 clove of garlic and add to the emulsified aïoli.
  • Add a squeeze of lemon juice and salt to taste.
  • When adding the oil, make sure the first quarter of the oil is added slowly enough to create an emulsion. If it doesn’t thicken instantly, you’ve messed it up and better to start again. Also, I prefer to use extra virgin olive or cold pressed rapeseed, but never vegetable oil.
    As for the garlic, to crush it properly use a strong knife, chop it first then press the chopped garlic with the blade a few times to create a paste.’
Part 4


  • Pastry case on a plate.
  • Add a generous layer of the caramelised fennel and a few drops of the fennel aïoli.
  • Add a few spoons of tomato concassé.
  • No recipe here, it's literally just some finely chopped tomatoes dressed with olive oil, salt and a touch of lemon juice or cider vinegar. It adds a nice texture to the final thing.
  • Finish with chopped tomatoes, in a circular pattern.
  • I'm using ripe zebra green tomatoes here; they taste delicious with a perfect balance of sweet / tangy flavours + they look cool. Use whatever you want, but smaller work better, cut into 8ths.
  • Brush with olive oil, sprinkle with salt and garnish with some fennel flowers or even fennel tops.
Ellie Chaplin
Jules Philippi
Lemon Lizard Productions
Sound Design
Michael Anthis