Name: Green Tomato Tart
Yield: Yields 8 to 10 servings
Cuisine: United States
Ingredients: 2 tablespoons flour; ¼ teaspoon ground cinnamon; ½ teaspoon ground ginger; 2 cups (403 g) sugar; 1 pound (450 g) firm, green tomatoes; 1½ tablespoons (23 g) butter; 2 eggs, well beaten; Juice and grated zest of 1 lemon; 1 recipe Pie Pastry for 12 ounces (340 g) of dough, partially baked

Preparation info

Yields
8 to 10
servings

Difficulty
Medium

Appears in

Bill Neal's Southern Cooking

By Bill Neal

Published 1985

About

Southerners can’t seem to make up their minds whether tomatoes are fruits or vegetables, and they bring them to the table in all sorts of guises, from soups, to side dishes, to pickles, to pies. If there is a use for those hard, barely blushed supermarket tomatoes, it would be as a substitute for the green tomatoes in this recipe.

Ingredients

1 recipe Pie Pastry for 12 ounces (340 g) of dough, partially baked

Method

Pastry Shell

Prepare the pie pastry according to the master recipe, giving it 30 minutes to chill. Then roll out thinly for either one large tart or two smaller ones. Form dough into the pans and chill in pans for 30 minutes.

Preheat oven to 375°F (190°C)