Fried Green Tomato and Pimento Cheese Tart

fried green tomato and pimento cheese tart

I have no words for how much fun this dinner was. And I wanted to share it before green tomatoes are no more for the season. I can always find some somewhere up here in early fall.

assembling tart

So let’s dissect this tart. First of all, there’s impossibly flaky pie crust, blind baked and cooled. Then we have a layer of thick pimento cheese, creamy, sharp and slightly spicy. And top of that, we have perfect, double dipped, fried green tomatoes. You cut a bite with your fork and you get all three layers together in one bite. It’s so awesome. It’s basically taking two favorite classics from the Deep South and combining them into a savory pie. How could it not be delicious?!

Fried Green Tomato and Pimento Cheese Tart

The only downside is that leftovers do not work. The tomatoes will go soggy on you. So you’ll just have to eat the whole thing! Ohhh darn! Enjoy!

Fried Green Tomato and Pimento Cheese Tart

fried green tomato and pimento cheese tart

Not too much in the way of recipe notes, just make sure your crust is completely cooled, or obviously, you’ll melt the cheese, which is not the point of pimento cheese. I prefer pimento cheese by roasting my own red bell pepper, but a 4 oz. jar of chopped pimentos will do just fine.

Fried Green Tomato and Pimento Cheese Tart

{One year ago: Chipotle Collard Greens}

Source: slightly adapted from A Year of Pies by Ashley English

Ingredients:
½ recipe of this pie dough, chilled

2 large eggs
2 tbs whole milk
1 cup all-purpose flour
1 cup cornmeal
1 tsp garlic powder
1 tsp sweet paprika
1 tsp kosher salt
2 medium green tomatoes, cut into 4 slices each
¼ cup canola oil

8 oz. sharp cheddar cheese
1 roasted red pepper, diced
3 tbs mayonnaise
1 tsp sweet paprika

2 to 3 large basil leaves, thinly sliced, for garnish

Directions:
Preheat the oven to 400 F. Grease an 11-inch fluted tart pan with a removable bottom.
Roll out the dough on a lightly floured surface and fit it into the pan. Trim the overhang to 1 inch, if necessary, and then fold it inside the tart pan, pressing it against the fluted sides, to reinforce the sides of the tart. Prick the bottom of the crust 6 or 7 times with the tines of a fork. Place the crust in the refrigerator for 15 minutes.
Line the crust with parchment paper and fill with pie weights or dried beans. Place the tart on a rimmed baking sheet and bake for 10 to 12 minutes. Remove from the oven, lift the parchment off and inspect the color of your pie shell. If you’d like it cooked a little more or just browned, stick it back in the oven uncovered for another 2 to 3 minutes. Remove and let cool completely.
Prepare the tomatoes. Beat the eggs with the milk in a pie plate or other shallow bowl. On a large plate, mix together the flour, cornmeal, garlic powder, paprika and salt. Dip each tomato slice into the egg mixture, then the flour mixture, then the egg mixture again, and then the flour mixture again. Place the dredged tomato slices on a platter as they are completed.
Meanwhile, heat the canola oil in a large skillet over medium-high heat. Add the tomato slices and fry for about 5 minutes per side until lightly browned.
Remove the skillet from the heat and transfer the tomato slices with a spider or tongs to a paper towel lined plate. I found the spider to work much better than the tongs. If you don’t have a spider, I would use a slotted flat spatula.
Make the pimento cheese. Coarsely grate the cheese, then place it in the food processor along with the mayo and paprika. Process until smooth. Add the diced red pepper and pulse a few more times to combine.
Assemble the tart. Spoon the pimento cheese into the cooled tart shell, smoothing it level with a spatula.
Pick out the largest fried green tomato slice and set it aside. With a very sharp knife, cut the other tomato slices in half. Place the halved tomato slices all along the edges of the tart, then place the whole tomato slice in the center, as pictured. Sprinkle with the basil for garnish. Serve immediately.

4 responses to “Fried Green Tomato and Pimento Cheese Tart

  1. Julie,
    Your description sounds so good! I can usually take or leave fried green tomatoes (they are just fine, don’t get me wrong, but not a craving like sauteed beet greens and a runny yoked egg) but reading and seeing this tart has me drooling and rethinking my green tomato plans for the fall. (Ok, the plans are basically “don’t waste the green tomatoes” but still).

    Thanks!

    • Texan New Yorker

      Lol! I’m a fried green tomato fiend, so I thought this was beyond awesome. I think you would like it. 🙂

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