Farmers Market Challenge: Fried green tomato tart

Posted by Dana McMahan on May 17, 2008

Just for fun, and in a riff on Top Chef, I suggested to my husband Saturday morning that we visit the farmer's market and plan dinner with ingredients we buy at the market or have in the "Top Chef pantry" (our kitchen). Just to make it more interesting, we set a $10 budget.

Somewhere along the way I forgot this is mid-May and there's not an abundance of produce quite yet. We came home with a dozen multi-colored eggs and three green tomatoes, but a plan for a fried green tomato tart. I don't like quiches, but I'll go for a custard/cheese filling in a pie crust. We had some ricotta and havarti in the fridge, so that became the recipe.

We started with a Black pepper and sour cream pastry dough with ingredients we had on hand. Start early for this crust.

Roll out pastry dough on a floured surface into a 15 inch round. Transfer to buttered pie pan and cut off edges to form a smooth crust. Prick bottom of shell all over with a fork and chill until firm, at least 30 minutes.
(If you have excess dough, cut little circles or shapes to top your tart with)

Meanwhile, fry your tomatoes.

You'll need
3 green tomatoes, sliced into 1/4 inch width
1 cup all purpose flour
1/2 cup yellow cornmeal
3 large eggs, beaten
At least a cup of canola oil
A baking sheet lined with paper towels

Heat oil (don't start with all of it) in heavy large skillet over medium-high heat

Sprinkle tomato slices with salt and pepper.
Place 1/2 cup flour in shallow bowl.
Mix remaining flour with cornmeal in another shallow bowl. Season with Herb de Provence and salt.
1 tomato slice at a time, coat with flour, then egg, then flour-cornmeal mixture.
4 at a time, add to hot oil.
Fry until golden brown, about 2 minutes per side.
Using slotted spoon, transfer to paper towel-lined sheet; sprinkle with salt and pepper.

Set aside.

Back to the crust ...

Preheat oven to 375°F.
Fill crust with pie weights or raw rice. Bake in middle of oven about 20 minutes (until sides are firm,). Remove foil and weights carefully and bake shell until golden, about 10 more minutes more, then cool.

Meanwhile, make the cheese custard

Beat 3 eggs
Whisk in 1 1/2 cup heavy whipping cream
Season with Herbs de Provence
Add 2 ounces shredded Havarti cheese

Have 6 oz ricotta ready

Once the crust is cooled, assemble tart

Layer fried green tomatoes on the bottom
Sprinkle with ricotta
Pour half the filling over tomatoes
Repeat
Top with your excess dough shapes if you have them

Return to 375-degree oven and bake 30-35 minutes.

Let sit for a few minutes to allow the filling to set.

This also makes a good breakfast with leftovers, just reheat in a toaster oven.

TAGS: Farmers Market, Fried Green Tomatoes, Tart
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