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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.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.