Green Tomato Tart

We still had lots of green tomatoes, so I picked them, and now I’m thinking of ways to use them.  If you have some on the vines that are still good, pick them before there’s a hard freeze.  There’s lots of great ways to use them.  This is the latest recipe I did, but a couple of the previous are: Green Tomato Salad, and Green Tomato Casserole.

Green Tomato Tart

Green Tomato Tart

Total Time: 3 hours, 30 minutes

Yield: Serves 10-12


  • 1 1/2 cups cracker crumbs
  • 1/3 cup butter, melted
  • Filling
  • 2TBSP extra virgin olive oil
  • 1 clove garlic, minced
  • 1 red pepper, chopped
  • 10-12 oz chopped spinach
  • 2 eggs
  • 1 cup heavy cream
  • Salt and pepper
  • 4 medium green tomatoes, thinly sliced
  • 4 oz cream cheese
  • 2 oz feta


  1. Mix crumbs and butter together (I did this in processor). Press into greased 10" tart pan. Crumbs should go part way up the sides. Refrigerate for 3-4 hours to set butter.
  2. Filling
  3. Heat oven to 375.
  4. Place oil in skillet and heat on medium high. Add garlic, peppers, and spinach. Cook, stirring occasionally until all liquid is cooked out.
  5. In a bowl, whisk eggs well, add cream, salt and pepper, whisk well and set aside.
  6. Layer tomatoes in bottom of crust.
  7. Spread on spinach mixture.
  8. Dot with pieces of cream cheese.
  9. Pour on cream and egg mixture.
  10. Sprinkle feta over all.
  11. Cook 35-40 minutes until set and browned.
  12. Other additions: cooked bacon, ham, olives, sliced almonds, cooked mushrooms