Creole Tomato Pie
Straight from the Louisiana Cookin’ Magazine Test Kitchen, this gorgeous tomato pie is filled with an irresistible mixture of goat cheese and mozzarella.
Source: Reily Products
Ingredients
- Crust
- all-purpose flour
- self-rising cornmeal mix
- teaspoons kosher salt, divided
- teaspoon plus 1/8 teaspoon ground black pepper, divided
- cold unsalted butter, cut into 1/2-inch pieces
- cold whole buttermilk
- Filling
- pounds Creole tomatoes, seeded and cut into 1/2-inch-thick slices
- tablespoon olive oil
- medium red onion, sliced
- garlic, thinly sliced
- package part-skim mozzarella, shredded and divided
- ounces goat cheese, softened
- Blue Plate® Mayonnaise*
- large egg, lightly beaten
- tablespoons torn fresh basil, divided
- Garnish: ground black pepper