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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.