Fried Green Tomato Tart

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Added May 27th, 08 by Dana McMahan


  • Categories: Pies & Tarts
  • Servings: 4 change
  • Calories per serving: 1,479
  • Prep Time: 45 mins
  • Cook Time: 75 mins


Nutritional Facts

Brought to you by
Per serving% Daily Value*
Calories 1,47974%
Fat 121g186%
Cholesterol 527mg176%
Sodium 691mg 29%
Carbohydrates 73g74%

More facts>>

FoodConnect Nutritionals

This was the result of cooking dinner with what we found at the farmers market and in our own pantry.

Fried green tomatoes bake in a cheese custard inside a pastry crust.

Ingredients

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                    [componentid] => 0
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                    [title] => cornmeal, yellow
                    [ingredientid] => 10253
                    [ingredientuuid] => 46f5abb2-5d11-ae34-798c-e27131aa33b9
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                (
                    [title] => oil, canola
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                    [title_custom] => canola oil
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                )

            [563b4574-3e7b-8414-9107-cdf32a77906d] => Array
                (
                    [title] => cheese, ricotta, whole milk
                    [ingredientid] => 7526
                    [ingredientuuid] => 563b4574-3e7b-8414-9107-cdf32a77906d
                    [quantity] => 6.00
                    [measure] => ounce-weight
                    [title_custom] => ricotta cheese
                    [componentid] => 0
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            [b563f049-c3b4-2df4-75bc-046eba39bd9b] => Array
                (
                    [title] => crust, pie, all ready, refrig dough, 9
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                    [ingredientuuid] => b563f049-c3b4-2df4-75bc-046eba39bd9b
                    [quantity] => 1.00
                    [measure] => each
                    [title_custom] => 9 inch pastry pie crust
                    [componentid] => 0
                    [method] => 
                )

        )

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                    [componentid] => 1
                    [method] => beaten
                )

            [2d953c77-fe71-c314-b14d-922413fa99d6] => Array
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                    [title] => cream, whipping, heavy
                    [ingredientid] => 10928
                    [ingredientuuid] => 2d953c77-fe71-c314-b14d-922413fa99d6
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                    [title_custom] => whipping cream
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            [7b0ba6e8-98b1-dc54-d199-fdce9436311d] => Array
                (
                    [title] => flavor, herb de provence, conc 052, fs
                    [ingredientid] => 15307
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            [2aff4e4e-985b-df04-71bc-f15523d9cc07] => Array
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                    [title_custom] => havarti cheese
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                    [method] => shredded
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)

  • 3 fresh green tomatoes sliced into 1/4 inch width
  • 1 cup all purpose flour
  • 1/2 cup yellow cornmeal
  • 1 cup canola oil
  • 3 eggs
  • 6 ounce-weight ricotta cheese
  • 1 9 inch pastry pie crust

Cheese Custard

  • 3 eggs beaten
  • 1 1/2 cup whipping cream
  • 2 milligram herb de provence flavor
  • 2 ounce-weight havarti cheese shredded

Recipe Method

1- Heat oil (not all of it) in heavy large skillet over medium-high heat. Sprinkle tomato slices with salt and pepper.

2- Place 1/2 cup flour in shallow bowl.

3- Mix remaining flour with cornmeal in another shallow bowl. Season with Herb de Provence and salt.

4- 1 tomato slice at a time, coat with flour, then egg, then flour-cornmeal mixture.

5- 4 tomatoes at a time, add to hot oil. Refresh oil as needed. Fry until golden brown, about 2 minutes per side. Using slotted spoon, transfer to paper towel-lined sheet; sprinkle with salt and pepper.

Preheat oven to 375°F.

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

7- Meanwhile, make the cheese custard. Beat 3 eggs in a medium bowl. Whisk in heavy whipping cream. Season with Herbs de Provence. Add Havarti cheese

8- Once the crust is cooled, assemble tart. Layer fried green tomatoes on the bottom. Sprinkle with ricotta. Pour half the filling over the tomatoes. Repeat

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

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

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Reviews

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0 members found this review helpful
Holly Maynard
May 27, 2008

I'm going to try this recipe this Monday. I'll let you know how it is.

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