This tart comes right between green tomato relish and fried green tomatoes as one of the tastiest uses of fall’s bounty of acidic green tomatoes.  It is a wonderful brunch or lunch dish served with a tossed green salad and a chilled bottle of Sancerre.  It is essential that you drain the tomatoes as much as possible to keep their liquid from weeping into the custard and turning the end result quite runny.  You should also let the tart rest for at least 15 minutes before cutting so that the custard can set up.  The tart is delicious warm, at room temperature, or cold.  We didn’t photograph the finished tart which I thought quite lovely but Steve said the golden custard and golden crust just looked too dull.  But not too dull to finish the entire tart at one sitting!

½ recipe pie pastry of choice (or see Nana’s Flaky Pie Crust in book ideas, An American Family Cooks) – you will just need a bottom crust

1 large egg yolk beaten with 1 teaspoon water to make an egg wash

4 slices lean slab bacon, cut into 1-inch pieces

3 medium green tomatoes

3 large eggs

1½ cups half and half or heavy cream

Salt and pepper to taste

1 cup grated Gruyère or sharp cheddar cheese or crumbled goat cheese

Preheat oven to 350ºF.

Roll out the pastry on a lightly floured board to a circle about 12-inches in diameter.  Carefully lift the pastry circle and fit it into a 10-inch tart pan with a removable bottom; fold and press any excess dough into the fluted edge.  (Don’t fret if you don’t have one – just use a pie pan – I did on this particular day.)

Using a pastry brush, light coat the bottom of the pastry shell with the egg wash.  Set aside.

Place the bacon in a cold frying pan over low heat.  Fry, stirring occasionally, for about 8 minutes or until it is crisp and has rendered all of its fat.  Using a slotted spoon, lift the bacon from the pan and place it on paper towels to drain.

While the bacon is frying, prepare the tomatoes.  Core the tomatoes.  Using a mandoline or Japanese vegetable slicer, cut the tomatoes, crosswise, into very thin slices.  As cut, place the slices on a double layer of paper towel to drain.  When all of the tomatoes have been sliced, cover them with another double layer of paper towel, pressing down to help absorb the juices.

Combine the eggs and half and half (or cream – this choice depends upon how rich you want the custard to be) in a medium mixing bowl and whisk to combine.  Seaons with salt and pepper, remembering that you will be adding bacon and cheese, both of which are salty.

Spread the cheese in an even layer over the bottom of the egg-washed pastry.  Give the tomatoes a final pat with clean paper towel and then place them in slightly overlapping concentric circles on the cheese.  Pour the egg mixture over the tomatoes and crumble the bacon over the top.

Place the tart in the preheated oven and bake for about 40 minutes or until the custard has set and the top is lightly browned.

Remove from the oven and set on a wire rack to rest for at least 15 minutes before cutting into wedges