Bottoms Up Creole Tomato and Sausage Pie with Warm Roquefort Sauce
 
Prep time
Cook time
Total time
 
Fresh herbs are crucial here so use what you have available. Thyme, parsley, oregano and even fresh mint can sub for this recipe. Mild Italian sausage will work just as well. But do not, I repeat, do not use inferior tomatoes as only the freshest and ripest are worthy of this dish.
Recipe by:
Serves: 4
Ingredients
  • 1 package frozen puff pastry sheets
  • 1 tablespoon canola oil
  • 1½ cups bulk Cajun green onion sausage, crumbled
  • 1 medium onion, sliced thin
  • 1 cup thinly sliced fennel bulb
  • 1 tablespoon fresh rosemary
  • 1 tablespoon minced garlic
  • 1 tablespoon extra virgin olive oil
  • 2 large ripe tomatoes, sliced
  • Kosher salt and freshly ground black pepper
  • 1 cup basil leaves, stems removed
  • ½ cup grated Parmigiano-Reggiano
  • 1 cup Roquefort blue cheese
  • ½ cup half and half
  • ½ cup diced green onion tops
Instructions
  1. Preheat the oven to 400ºF.
  2. Remove the puff pastry from the freezer and thaw in the refrigerator.
  3. In a round cast-iron skillet over medium heat, add the oil. Add the bulk sausage and cook until brown, breaking it up into small chunks. Remove and drain on paper towel.
  4. Pour off all but 1 tablespoon of the grease and add the onions and fennel to the skillet. Sauté over medium heat until they start to brown and then add the rosemary and garlic. Continue cooking on low until all is combined. Remove to a platter and keep warm.
  5. In the same skillet, pour off any remaining grease and wipe clean. Add the olive oil and spread around the pan. Place the sliced rounds of tomato on the bottom of the skillet in a circular pattern overlapping slightly. Continue until the bottom is covered with one layer of tomatoes. Sprinkle with salt and pepper.
  6. Add the basil leaves and place evenly around the tomatoes. Spread the sausage pieces evenly on top of the basil and tomatoes and then add the onion and fennel mixture, spreading evenly.
  7. Roll out the puff pastry on a cutting board and join the pieces together being careful to smooth out the seams. Place the large piece of puff pastry over the round skillet and push the edges in to fit the mixture. Trim the edges so that it fits evenly, crimping in the sides.
  8. On the stovetop over medium heat, cook the tomato mixture for 5 minutes. Place the entire pan in the oven and continue baking until the pastry turns golden brown, about 15 to 20 minutes. Remove from the oven, sprinkle the pastry evenly with grated parmesan cheese and let sit for 10 minutes.
  9. Meanwhile, heat the half and half in a saucepan over low heat. Crumble the blue cheese into the pot and stir on simmer until the cheese begins to melt, about 5 minutes. Remove the cheese sauce to the side and keep warm.
  10. Run a knife around the edges of the skillet dislodging the puff pastry from the edges of the cast-iron pan. Place a large round serving platter over the top of the skillet and invert quickly. The tomato pie should come out easily.
  11. Slice in wedges and pour over the blue cheese sauce. Sprinkle with the diced green onion tops.
Recipe by Acadiana Table at https://acadianatable.com/?p=5074