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!
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Ingredients:

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

Instructions:

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.

Ingredients:

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

Instructions:

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.