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  • Writer's pictureTommy Centola

Creole Tomato and Bacon Pie

It's that time of year again, Creole Tomato Season. This week, a couple of ways to prepare this Louisiana treasure.

2 medium-sized ripe creole tomatoes, cut into 1/4-inch slices

1 (9-inch) pre-baked Pie Crust (recipe follows), pressed into a rectangular tart pan with a removable bottom

1/2 small red onion, thinly sliced

5 ounces Cheddar and/or pepper jack cheese, grated

1/2 pound sliced bacon, cooked until crisp; drained and crumbled

Creole seasoning

Preheat oven to 350℉.

Place a layer of tomatoes on bottom of crust; season lightly with Creole seasoning. Top with a layer of onion slices, then cheese. Repeat process two more times. Crumble bacon evenly over top layer of onion and cheese. Bake until cheese is melted and tomatoes have released some moisture, about 25 minutes. Cool on a wire rack. Serve in wedges.

Pre-Baked Pie Crust

3/4 cup butter, bacon drippings or lard

1/4 teaspoon salt

2 cups flour, mixed with 2 tablespoons sugar and 1/8 teaspoon cayenne

1/3 cup ice water

3 tablespoons vodka

Using a fork or fingers, cut butter, bacon drippings, or lard and salt unto flour until mixture resembles coarse pebbles. Make a well in the middle of mixture; add ice water and vodka. Knead until dough comes together, about 30 seconds. Roll out dough on floured surface to 1/4-inch thick; shape into a rustic free-form rectangle, and drape into tart pan with removable bottom; trim as necessary. Chill until ready to use.

Preheat oven to 350℉.

Prick bottom of crust liberally with fork; bake until lightly browned, about 30 minutes


Creole & Cajun Comfort Food is now available online.

Good Cooking, Good Eating and Good Living!!!

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