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Prep Time: 45 Minutes
Yields: 6-8 Servings

Creole tomatoes are one of summer's gift's to Louisiana. Sliced over a pastry of herbs and fragrant olive oil will be a delicious gift for your family.

2 large ripe tomatoes
1 puff pastry sheet, thawed according to package directions
1 cup fresh basil leaves, washed and dried
1 cup heavy whipping cream
3 tbsps fruity and fragrant olive oil, divided
3 extra-large eggs, lightly beaten
coarse sea salt and freshly ground black pepper to taste
granulated garlic to taste

Preheat oven to 400°F. Line an ungreased, 9-inch tart pan with thawed pastry, cutting and patching as necessary to fit pan. In the bowl of a food processor, combine basil, heavy whipping cream, 2½ tablespoons olive oil, eggs, salt, pepper and granulated garlic then process until basil is very finely chopped. Pour mixture into pastry-lined pan and bake until golden and cooked through, 30-40 minutes. NOTE: Tart will puff up in oven, but will immediately deflate as it cools. Using a sharp serrated knife, thinly slice tomatoes. Remove tart from oven, arrange tomato slices on top, working in a spiral from the outer edge to center, overlapping slices and using smallest pieces in center. Drizzle remaining tablespoon olive oil over tomatoes. Serve slightly warm.






















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