Page 309 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

, (y
substitute chorizo) ¼ pound 115 g

grated extra-sharp cheddar ½ cup 60 g
cheese
buttermilk ½ cup 120 ml
egg 1

FOR THE CHEESE SPREAD

cornichons (tiny pickles) 4
garlic 1 clove

sharp cheddar cheese, finely 8 ounces 225 g
grated

Monterey Jack cheese, finely
grated 4 ounces 115 g

pimientos, juices drained ½ (4-ounce) jar ½ (113-g) jar

sour cream ¼ cup 60 ml
salt ½ teaspoon 3 g

hot sauce 2 drops

Procedure for the tomatoes
1
. In a large flat bowl, whisk together the cornmeal, flour, spice blend,
and salt. Pour the buttermilk in a second bowl. Pat the tomato
slices with a paper towel and dredge them in the flour mixture, then
the buttermilk, and then back to the flour.

2
. In a large frying pan, heat the oil to about 350°F (175°C) and fry the

tomatoes on each side until golden brown. Place the finished slices
on a grid-style cooling rack.

Procedure for the crust
1
. Preheat the oven to 350°F (175°C). Line a baking sheet with
parchment.

2
. In a large mixing bowl, work the flour, cornmeal, butter, sugar,
cayenne, salt, and baking powder with your fingers until the mixture