It’s not summer in the South without a tomato pie on the table, and this one includes juicy Creole tomatoes that have ripened on the vine for much longer than ones you will see in your grocery store.
Creole Tomato Pie
Makes 1 (9-inch) pie
Ingredients
- Crust:
- 1 cup all-purpose flour
- ¼ cup plus 1 teaspoon self-rising cornmeal mix, divided
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- ½ cup cold unsalted butter, cut into ½-inch pieces
- ¼ cup cold whole buttermilk
- Filling:
- 2 pounds Creole tomatoes (about 4 medium)
- 2 teaspoons kosher salt, divided
- 1 tablespoon olive oil
- 1 medium red onion, sliced
- 2 cloves garlic, thinly sliced
- 1 (8-ounce) package shredded part-skim mozzarella cheese, divided
- 4 ounces goat cheese, softened
- ½ cup mayonnaise
- 1 large egg, lightly beaten
- ¼ teaspoon ground black pepper
- 2 tablespoons torn fresh basil, divided
- Garnish: ground black pepper
Instructions
- For crust: In the work bowl of a food processor, place flour, ¼ cup cornmeal, ¼ teaspoon salt, and ⅛ teaspoon pepper; pulse until combined. Add cold butter; pulse until mixture is crumbly. With processor running, add cold buttermilk in a slow, steady stream just until dough comes together. Turn out dough onto a very lightly floured surface. Shape into a disk; wrap in plastic wrap. Refrigerate for at least 1 hour.
- For filling: Line a rimmed baking sheet with paper towels. Cut a ¼-inch slice from top of each tomato. Using a small spoon, scoop out tomato seeds. Cut tomatoes into ½-inch-thick slices. Arrange tomato slices in a single layer in prepared pan. Sprinkle both sides with 1½ teaspoons salt. Let stand for 1 hour. Pat dry with paper towels.
- In a skillet, heat oil over medium heat. Add onion; cook, stirring occasionally, until tender and lightly browned, about 10 minutes. Add garlic; cook for 1 minute. Remove from heat.
- In a medium bowl, stir together 1½ cups mozzarella, goat cheese, mayonnaise, egg, ¼ teaspoon pepper, and remaining ½ teaspoon salt.
- Preheat oven to 400°. Sprinkle bottom of a 10-inch cast-iron skillet with remaining 1 teaspoon cornmeal.
- Let dough stand at room temperature until slightly softened, about 10 minutes. On a lightly floured surface, roll out dough into a 12-inch circle. Transfer dough to prepared skillet, pressing into bottom and up sides. Fold edges under, and crimp, if desired. Refrigerate for 10 minutes.
- Place onion mixture in bottom of prepared crust. Spread half of cheese mixture over onion mixture. Arrange half of tomato slices, overlapping slightly, over cheese mixture. Sprinkle with 1 tablespoon basil. Spread top of pie with remaining cheese mixture, and top with remaining tomato slices.
- Bake for 25 minutes or until golden brown and center is set, about 35 to 40 minutes, covering with foil to prevent excess browning, if necessary. Sprinkle with remaining ½ cup mozzarella. Bake until cheese is melted, about 3 minutes more. Let cool on a wire rack for 30 minutes. Sprinkle with remaining basil. Serve warm or at room temperature. Garnish with pepper, if desired. Cover and refrigerate for up to 2 days.
Notes
*Choose & Storing Creole Tomatoes*
Choose fresh, ripe Creole tomatoes that feel firm but still give a little when squeezed. They should also feel heavy for their size (this means they will be juicy), and they should have a sweet, earthy smell.
Do not store Creole tomatoes in the refrigerator. They should be stored stem side down on a flat surface so as not to bruise the bottoms.
Choose fresh, ripe Creole tomatoes that feel firm but still give a little when squeezed. They should also feel heavy for their size (this means they will be juicy), and they should have a sweet, earthy smell.
Do not store Creole tomatoes in the refrigerator. They should be stored stem side down on a flat surface so as not to bruise the bottoms.
