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Green Tomato Tart

Russ Myers


Winner of Mother Earth Green Tomato Recipe Contest
Recipe developed by Shelley Giangaspero, Ohio.
I hope you’ll try it — or file it away for next year, when green tomatoes are back in season.

★★★★★ 3 votes
8 / 10
30 Min
50 Min



3 c
all purpose flour
1/2 lb
chilled salted butter
1/2 c
ice cold water
1 large


1 Tbsp
olive oil
4 medium
green tomatoes, thinly sliced
1 clove
garlic, minced
10 oz
chopped spinach
1 medium
red pepper, chopped
1 c
heavy cream
2 large
3 oz
herbed goat cheese, crumbled
1 tsp
1/4 tsp
black pepper


1Preheat oven to 375 degrees Fahrenheit.
2For the dough: Combine dry ingredients in a food processor. Add butter and pulse a few times until the butter is the size of small marbles. Add eggs and pulse a few times. Add water and blend. As soon as it forms a ball, stop mixing. Wrap the dough ball in plastic wrap and shape into a disc. Place in the refrigerator while making the filling.
3For the filling: Place 1 Tbsp olive oil in a sauté pan and heat over medium-high. Add minced garlic, peppers and spinach and cook, stirring, until all the liquid is cooked out.
4In a bowl, whisk the eggs until combined. Add heavy cream and whisk in salt and pepper.
5Remove the dough from the refrigerator. Roll out to fit a 10-inch tart pan. Butter the tart pan and place the dough in it.
6Layer the tomatoes in the bottom of the tart shell. Spread the spinach and pepper evenly on top of the tomatoes.
7Pour the egg mixture over the green tomatoes, spinach and peppers. Sprinkle the goat cheese over all. Place in oven and cook 35 to 40 minutes or until set and browned. Serve warm.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American