In my opinion, Creole tomatoes are the best type of tomato that you can find. What you may ask is a Creole tomato? It is not a variety. A Creole tomato is one that is grown in the rich soils in south Louisiana. The early flooding of the Mississippi River has left the lands south of New Orleans rich in nutrients, making the Creole tomato unique to the area.
Many restaurants in New Orleans feature Creole tomatoes on their menus as they start to appear at the market. Today, I want to share with you two different preparations: Creole Tomato Pie and Accordion-Style Creole Tomatoes au Gratin. So grab your tomatoes, and Let’s head to the kitchen!
Creole Tomato Pie
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 pieces
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.
Bake until tomatoes soften and tops are brown and bubbly, about 25 minutes.
Accordion-Style Creole Tomatoes au Gratin
Here’s a great side dish for any protein. This dish reminds me of hasselback potatoes. By slicing the tomatoes, it allows the flavors of the cheese to penetrate more of the tomato.
6 medium-sized Creole tomatoes, washed and cored
2 tablespoons butter, melted
1 cup seasoned breadcrumbs
1/4 cup grated Parmesan cheese, plus 6 teaspoons for topping
Creole seasoning and freshly ground black pepper.
Preheat oven to 350℉.
Working from top to bottom, cut each tomato into fans, stoping half an inch short of full cuts, so tomatoes can remain intact. Set aside.
In a mixing bowl, combine butter, breadcrumbs, one-quarter cup Parmesan cheese, Creole seasoning, and pepper. Stir to combine. Carefully stuff mixture between tomato sections. If necessary, use toothpicks to hold tomatoes together. Place tomatoes close together un a greased baking dish. Distribute remaining Parmesan evenly on top of tomatoes.
Bake until tomatoes soften and tops are brown and bubbly, about 25 minutes.
I know that Creole tomatoes don’t make their way to Arkansas. You can, however, use and fresh, locally grown tomatoes in these recipes. They will still taste delicious. If you ever find yourself in the New Orleans area during the Creole tomato season, usually May through January, grab a few. You will be glad you did.
