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  • Writer's pictureTommy Centola

Creole Tomato Pie

It's that time of year again when Creole tomatoes are starting to show up. I want to share with you a couple of new recipes for these prized tomatoes.


1 cup all-purpose flour

1/4 cup self-rising cornmeal mix

2 1/4 teaspoons kosher salt, divided

1/4 teaspoon plus 1/8 teaspoon ground black pepper, divided

1/2 cup cold butter, cut into 1/2-inch picecs

1/4 cup buttermilk

2 pounds Creole tomatoes, seeded and cut into 1/2-inch slices

1 tablespoon olive oil

1 medium red onion, sliced

2 cloves garlic, thinly sliced

8 ounces mozzarella cheese, shredded and divided

4 ounces goat cheese, softened

1/2 cup mayonnaise

1 large egg, beaten lightly

2 tablespoons torn fresh basil, divided


In the work bowl of a food processor, place flour, cornmeal 1/4 teaspoon salt, and 1/8 teaspoon pepper; pulse until combined. Add cold butter, and pulse until mixture is crumbly. With processor running, add cold buttermilk in a slow, steady stream just until the dough comes together. Turn out dough onto a very lightly floured surface. Shape into a disk, and wrap in plastic wrap. Refrigerate for at least 1 hour.

On a rimmed baking sheet lined with paper towels, place tomato slices. Sprinkle with 1 1/2 teaspoons salt. Let stand for 15 minutes. Pat dry with paper towels.

In a large skillet, heat oil over medium heat. Add onion, and cook until tender and beginning to brown, about 10 minutes. Add garlic, and cook for 1 minute. Remove from heat.

Preheat oven to 400℉.

Let dough stand at room temperature for 10 minutes. On a lightly floured surface, roll into a 12-inch circle.

Spray a 9-inch pie plate with baking spray with flour. Transfer dough to prepared pie plate, pressing into bottom and up sides. Fold edges under and crimp, if desired. Refrigerate for 10 minutes.

In a medium bowl, stir together 1/12 cups mozzarella, goat cheese, mayonnaise, egg, and remaining 1/4 teaspoon black pepper.

Place onion mixture in bottom of prepared crust. Top with half of cheese mixture; top with half of the tomato slices. Sprinkle with 1 tablespoon basil. Spread remaining cheese mixture on top, and top with remaining tomato slices.

Bake until golden brown and center is set, 35 to 40 minutes, covering crust with foil after 20 to 25 minutes of baking to prevent excess browning. Sprinkle with remaining 1/2 cup mozzarella, and bake until cheese is melted, about 3 minutes more. Serve warm of at room temperature. Sprinkle with 1 tablespoon basil.


Enjoy!!!


Creole & Cajun Comfort Food is now available online.



Good Cooking, Good Eating and Good Living!!!

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