We may have a few more warm-ish days this year, but I’m guessing any green tomatoes still hanging on the vines at this point are going to stay that way. In case you have a few green stragglers out there, might I suggest making them into this fabulous tart? I first saw this recipe flipping through a lovely cookbook over a year ago. I swore I would make it last summer but never got around to it. This year I was bound and determined to make it happen.
I’ll admit it made me cringe just a bit, to pick them knowing these tomatoes would never ripen to their usual deep red. But all that went out the window when I finally tasted this. (I was also totally pumped to have made the pimento cheese with a red pepper from my garden. This is the first year I’ve had success with red peppers!) A flaky pastry shell is spread with a thin layer of pimento cheese and topped with the fresh fried green tomatoes. As you can imagine from the description, it is extremely rich so be sure to serve alongside a nice green salad or other light, veggie-filled side to balance it out.