Dough for 1 9-inch pie crust*
For the pimento cheese:**
4 oz. cheddar cheese, coarsely grated
½ roasted red bell pepper, diced
2 tbsp. mayonnaise
½ tsp. paprika
For the tomatoes:
2 large eggs
2 tbsp. milk
½ cup all-purpose flour
½ cup cornmeal
½ tsp. garlic powder
½ tsp. paprika
½ tsp. salt
2 medium-size green tomatoes, cut into 1/3-inch thick slices
¼ cup peanut oil
Minced fresh basil, to finish
To pre-bake the crust, roll the chilled pie dough into a 12-inch circle. Line a 9-inch tart or pie plate with the dough. Trim away the excess at the edges as needed. Cover with plastic wrap and freeze for 30 minutes. Preheat the oven to 375˚ F and adjust an oven rack to low-middle position. Line the chilled pie shell with parchment paper or foil so that it lays over the edges of the dough. Fill with pie weights and bake until the surface of the dough no longer looks wet, 20-25 minutes. Remove the pie weights and parchment paper and return the pie crust to the oven. Bake until the crust is golden brown, 10-12 minutes more. Transfer to a wire rack and let cool.
To make the pimento cheese, combine the cheddar, mayo, bell pepper and paprika in a food processor and blend until nearly smooth. Chill until ready to use.
To make the tomatoes, combine the eggs and milk in a bowl. Beat with a fork until well blended. In a separate bowl, combine the flour, cornmeal, garlic powder, paprika and salt; whisk to blend. Dip each tomato slice into the egg mixture, then into the flour mixture, coating both sides well and gently shaking off the excess. Set aside the coated tomato slices on a plate or platter. Meanwhile, heat the peanut oil in a large skillet over medium-high heat. Once the pan is hot, add the tomato slices in a single layer and cook about 4 minutes per side, or until lightly browned. Remove the cooked slices to a paper towel-lined plate or cooling rack.
Spread the pimento cheese in a thin even layer into the bottom of the cooled tart shell. Once the tomatoes have cooled slightly, add them over the top of the pimento cheese, layering evenly as needed. Sprinkle with minced fresh basil and serve.
*I used the same amount of dough for a 9-inch round pie or tart, but fit it to my 4 x 13″-ish tart pan and it was just right.
**The original recipe calls for more pimento cheese than this, but we think it’s better with less. Increase the amount to your liking.