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For pictures see
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http://outoftheordinaryfood.wordpress.com/2011/10/20/green-tomato-tarte-tatin/
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I use a richer dough for this, to make it more substantial and to balance the tartness of the tomatoes. I start with 1 1/2 cups flour, and I add salt, 1/2 t. baking powder, and 1/4 cup very finely grated parmesan. Then I grate in 6 T. of frozen butter, and mix it into a fine crumb. At this point I add one egg, and stir that in. You'll need less ice water to pull this althogether - maybe 1/4 cup. Knead it very slightly, and draw it into a ball. Wrap and store in the fridge until you're ready to use it.
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Cut the tomatoes into large slices, maybe 1/2 to 1 inch across. Dice a large shallot very finely.
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In a large saucepan, over medium heat, melt a few tablespoons of butter and a tablespoon of brown sugar. Add the tomatoes and shallots, and stir very gently, letting them get soft and begin to brown. I add a teaspoon or so of thyme. When the sugar and butter start to thicken and reduce, add a tablespoon of balsamic vinegar, to deglaze the pan. Cook until the liquid is quite thick and syrupy, and the tomatoes and shallots are soft and slightly brown.
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At this point, if you had a saucepan that could go in the oven, you would arrange the tomato slices prettily in the pan you sauteed them in. If, like me, you don't have such a pan, you put them in a pie plate, trying to make them look pretty if you have time, or pretending you really want them to be in a wild and messy jumble if you don't.
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Roll out the dough to be slightly larger than your pan. It doesn't need to be too thin, about 1/4 - 1/3 inch is fine.
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set it over the tomatoes, and tuck the edges in all around.
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Bake at 400 for about 1/2 hour, until the crust is brown and the tomato-y juices start to seep out the edges.
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Turn it out onto a plate, slice, and eat!
