Green Tomato Pandowdy
 
 
Serves: 6-8 servings
Ingredients
  • 6 pounds green tomatoes, sliced ½ inch thick
  • 2 teaspoons lemon zest
  • 2 tablespoons fresh lemon juice
  • ½ cup all-purpose flour
  • ½ cup plus 1 tablespoon turbinado sugar, divided
  • ½ cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground nutmeg
  • ½ teaspoon kosher salt
  • Salted Butter Crust (recipe follows)
  • 2 tablespoons whole milk
  • Vanilla ice cream, to serve
Instructions
  1. Preheat oven to 425°. Spray a 12-inch cast-iron skillet with cooking spray.
  2. In a large bowl, combine tomatoes and lemon zest and juice; toss well. Add flour, ½ cup turbinado sugar, granulated sugar, cinnamon, vanilla, nutmeg, and salt; toss gently to coat tomatoes. Transfer to prepared skillet.
  3. On a lightly floured surface, roll Salted Butter Crust into a 15×8-inch rectangle, about ¼ inch thick. Cut dough into 14 (2½-inch) squares. Shingle dough squares on top of tomato mixture, leaving open spaces to let steam escape. Brush milk onto dough, and sprinkle with remaining 1 tablespoon turbinado sugar.
  4. Bake for 30 minutes. Remove from oven, and press crust pieces down with the back of a spoon so some juices come up over crust. Reduce oven temperature to 375°, and bake until crust is golden brown and filling is bubbly, about 20 minutes more. Let cool for 20 minutes. Serve with ice cream.
Recipe by Southern Cast Iron at https://www.southerncastiron.com/green-tomato-pandowdy/