Tangy green garden tomatoes baked with fresh garlic, basil, and smokey cheese with the ultimate masa crust; it is a taste like none other. Brunch is served!
Prep Time35 minutesmins
Cook Time40 minutesmins
Servings: 6
Author: Portlandia Pie Lady
Ingredients
Tart Filling
1pound (about) sliced green tomatoes, sliced about 1/4 inch thick
1-1/2cupsshredded cheese - any mix of smoked cheddar, jack, queso blanco, mozzarella, provolone, Gruyère
1smallonion, chopped (about 1 scant cup, or you can use less)
1greenchili pepper or 1 jalapeno, minced (optional, only use if you want some zip)
3clovesgarlic, minced
1tablespoonolive oil
1/2 teaspooneach salt and pepper
1-1/2 teaspoonseach thyme & basil
1 prepared 10-inchtart crust Ultimate Corn Crust
Ultimate Corn Crust for 10-inch tart pan
2tablespoons corn meal
1/2cupmasa harina
1/2 cup flour
1/4teaspoonteaspoon salt
1/8teaspoon baking powder
1/4teaspoon sugar
1/3 cup butter-room temp
1/2 cup frozen corn (thawed)
1/3 cup cold water
Instructions
Ultimate Corn Masa Crust
Preheat Oven to 400 F.
Mix dry ingredients to blend. Cut in butter until crumbly.
In blender or food processor pulse corn and water together for a few seconds, and stir into crumbled mixture that makes an easily pliable ball.
With extra masa (or flour) roll dough out to just under 10 inches, place in ceramic tart baking dish and press out to fill in edges keeping the dough fairly uniform in thickness.
Green Tomato Filling
Lightly saute garlic, onions, and pepper(s) of choice in olive oil for 3 to 4 minutes, remove from heat.
Mix salt, pepper, thyme and basil together for the seasoning, set aside.
On prepared crust, sprinkle on 1 cup of cheese & scatter/spread the sauteed onion mixture on top.
Sprinkle on half of seasoning mixture.
Layer on the sliced green tomatoes (it's okay if some overlap).
Sprinkle on remaining seasoning mixture and top with remaining 1/2 cup cheese.
Bake at 400 degrees for 35 to 40 minutes. Serve warm alone or with marinara sauce, or honey mustard.