Though we're mainly harvesting squash and zucchini from the garden, the tomatoes are coming in nicely. Unfortunately we've been so caught up in battling overgrown grass that the tomatoes have started producing and we haven't gotten them all staked and pruned!
On the upside, we had a big harvest of green tomatoes just from the tomato prunings. While the other gardeners took their share for frying, last year I mentally bookmarked the idea of a green tomato tart. I looked into a few recipes and loosely based my recipe on this one from The Egg Farm.
I changed the recipe to what I thought would better suit my family's tastes since we have 2 little ones and a husband who is well-versed in southern foods. I added 2 layers of sauteed onions, a generous amount of thyme to the grated (Munster) cheese, and bacon. The sauteed onions added enough extra oil that you don't need to brush the pastry dough before filling it with the ingredients. Oh, and pile up the filling really high. I filled ours up to where I wondered if it would be too much and after it cooked I realized I could've added much more filling.
