Page 308 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

Fried (Slightly) Green Tomato Tart

MAKES 1
(10- /25- )

’ ,
, ? For that matter,
have you ever made them?
Well, let me tell you, fried green tomatoes are just as good as they
sound. Probably better. Crispy on the outside, juicy and tender

inside, they’re a summertime treat. And once you sample them set
atop a tender, savory, sconelike, free-form crust smothered in a light
layer of pimento cheese spread (stay with me here), you’ll be a
convert to this underripe delicacy forevermore.

FOR THE TOMATOES
finely ground cornmeal ½ cup 78 g

all-purpose flour ½ cup 60 g
Cajun or Creole spice blend
(I like Emeril’s) ½ teaspoon 1.2 g
salt ½ teaspoon 3 g

buttermilk ½ cup 120 ml
large, green tomatoes, cut
into ½-inch-thick (12-mm- 2
thick) slices, at room
temperature
vegetable oil ½ cup 120 ml

FOR THE CRUST
all-purpose flour 1½ cups 185 g

finely ground cornmeal ½ cup 78 g
unsalted butter, chilled and
cut into pieces 10 tablespoons 145 g
sugar 2 tablespoons 25 g

cayenne ½ teaspoon 1.5 g

salt ½ teaspoon 3 g
baking powder 1 tablespoon 15 g
tasso ham, cubed (you can
¼ pound 115 g