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Green Tomato Tarts
More chefs outside of the South are learning the joys of cooking with green tomatoes. Baked into individual tarts, they impart a tangy flavor that marries well with earthy eggs. Perfect for brunch!
4 6-inch rounds of pastry dough
2 egg yolks
1/4 C sour cream
1/2 Gruyere cheese, grated
1/2 tsp. kosher salt
1/8 tsp. black pepper
2 C green heirloom cherry tomatoes, sliced
4 eggs
Markon First Crop Chives, to garnish
Preheat oven to 375 degrees F/190 degrees C.
Fit pastry rounds into tart pans; place all on baking sheets and place in freezer until ready to fill.
Combine egg yolks, sour cream, cheese, salt, and pepper in a mixing bowl. Spoon equal portions into each tart shell. Top with sliced tomatoes. Bake until crust is browned (30-40 minutes).
While tarts are baking, boil remaining eggs for four to six minutes (depending on level of preferred doneness).
Serve each tart with a sliced egg on top; garnish with chives.
Spring
Summer
Breakfast
Vegetarian