Tomato Pie With Puff Pastry Crust
Tomato pie with puff pastry crust is a rich, savory Southern dish filled with juicy tomatoes and a creamy, flavorful topping. It’s an easy recipe that brings a little special touch to any occasion be it brunch, lunch, or a light dinner.
Nothing beats garden fresh tomatoes, and the season of fresh tomatoes is nearly upon us!
Tomato pie with puff pastry crust is such a perfect thing to do with the abundance of sweet, juicy tomatoes that are just about ready to come into season.
It really lets simple ingredients shine.
The combination of ripe tomatoes and a creamy topping nestled on a buttery crust creates a rich, satisfying bite.
And this version uses puff pastry to keep things easy without sacrificing a delicious, flaky crust.
It brings a touch of easy, Barefoot Countessa style elegance to any spring or summer brunch, lunch, or dinner.
Ingredients
To make this you’ll need:
- Tomatoes– Roma tomatoes have the best texture and taste for this. Other varieties have higher water content and won’t work as well in this pie.
- Puff pastry– 1 thawed sheet
- Olive oil– Extra virgin. Don’t substitute for a different type of oil
- Mayonnaise– Use real, full fat mayonnaise and not mayonnaise style dressing or Miracle Whip.
- Ricotta– Whole milk is best for texture
- Cheese– Shredded cheddar and shredded Parmesan
- Eggs
- Seasonings– Cayenne pepper, garlic paste, minced fresh basil, salt and pepper
How to Make
Making this impressive tomato pie is easier than you might think.
Start by slicing the tomatoes into 1/4″ slices.
Spread them out on a parchment paper lined baking sheet.
Top them with a little salt and olive oil.
Bake the tomatoes at 375° for 20 minutes.
After 20 minutes, carefully take the hot tray out of the oven and let them cool until they are safe to handle.
Once they’ve cooled enough to touch, pat them dry with paper towels to soak up any extra moisture and set them tomatoes aside.
Whisk together the mayonnaise and ricotta in a medium mixing bowl until evenly combined.
Then stir in the shredded cheddar, shredded Parmesan, 1 egg, cayenne pepper, garlic paste, basil, salt, and pepper.
Set the cheese mixture aside.
Roll out the puff pastry between two sheets of parchment paper until it’s a 10×10″ square.
Remove the parchment paper and lay the puff pastry evenly out over a 9″ pie plate, pressing it down into the plate.
Let the excess to hang over.
Spread half of the ricotta mixture to the bottom of the pastry lined pie plate in an even layer.
Layer 1/3 of the tomato slices overtop.
Spread half the remaining ricotta mixture into an even layer over the tomatoes.
Repeat the tomato layer, followed by the remaining cheese mixture.
Top it with the remaining tomatoes.
Fold the excess pastry overtop of the dish, overlapping or pleating as needed.
Whisk the remaining egg in a small bowl.
Brush the beaten egg evenly out overtop all of the visible parts of the puff pastry crust.
Bake at 400° for 20-25 minutes until the crust is puffed and golden brown.
Carefully remove the pie from the oven and let it set for 15 – 20 minutes.
Slice, serve warm, and enjoy!
Serving
Tomato pie pairs well with lighter sides like fresh green salads topped with a light vinaigrette or grilled meats.
Storing
Wrap the dish of leftover tomato pie tightly in foil or transfer any leftovers to an airtight container.
Refrigerate for 3 to 4 days.
Reheat in a hot oven until warmed through.
Tips and Tricks
- While you could technically use other kinds of tomatoes, I don’t recommend it. Roma tomatoes are meatier and have less moisture than other varieties. That’s key for avoiding a soggy pie.
- Don’t skip partially roasting the tomatoes before making the pie. This also helps prevent soggy tomato pie. If you don’t roast them, all the juices that the tomatoes release during the first bake get released directly into the pie and make it watery.
- The resting time is key for letting the filling set.
Other Tomato Recipes
Tomato pie with puff pastry crust is a Southern treat all summer long to use up those garden fresh tomatoes.
Make it and enjoy!
Looking for other tomato recipes?
Try these:
If you’ve tried this TOMATO PIE WITH PUFF PASTRY CRUST, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Tomato Pie With Puff Pastry Crust
Ingredients
- 6 roma tomatoes
- 1 puff pastry sheet thawed
- 1 tsp extra virgin olive oil
- 1/2 cup mayonnaise
- 1/2 cup ricotta cheese
- 2 cups shredded cheddar cheese
- 1/4 cup shredded Parmesan cheese
- 2 large eggs divided
- 1/4 tsp cayenne pepper
- 2 tsp garlic paste
- 2 tbsp minced fresh basil
- salt & pepper to taste
Instructions
- Slice the tomatoes into 1/4" slices then transfer them to a parchment paper lined baking sheet. Sprinkle a little salt evenly out overtop, then drizzle a little olive oil evenly out overtop.6 roma tomatoes, 1 tsp extra virgin olive oil
- Bake them at 375° for 20 minutes, then carefully remove the hot tray from the oven, and let cool some.
- Once they've cooled significantly, pat them dry with paper towels. Set aside.
- Add the mayonnaise and ricotta to a medium mixing bowl. Whisk together until evenly combined.1/2 cup mayonnaise, 1/2 cup ricotta cheese
- Add the shredded cheddar, shredded Parmesan, 1 egg, cayenne pepper, garlic paste, basil, salt, and pepper to the ricotta mixture. Stir together until evenly combined, then set aside.2 cups shredded cheddar cheese, 1/4 cup shredded Parmesan cheese, 1/4 tsp cayenne pepper, 2 tsp garlic paste, 2 tbsp minced fresh basil, salt & pepper
- Roll out the puff pastry between two sheets of parchment paper until it's a rough 10x10" square. Remove the parchment paper and lay the puff pastry evenly out over a 9" pie plate. Press it down into the dish so that it fits into the bottom and along the edges, allowing the excess to hang over.1 puff pastry sheet
- Add half the ricotta mixture to the bottom of the pastry lined pie plate and spread it out in an even layer.
- Layer 1/3 of the tomato slices overtop, followed by half the remaining ricotta mixture spread out in an even layer. Repeat the tomato layer, followed by the remaining cheese mixture, and finishing with the remaining tomatoes on top. Fold the excess pastry overtop of the dish, overlapping/pleating as needed.
- Crack the egg into a small bowl and whisk to scramble. Brush the beaten egg evenly out overtop all of the visible parts of the puff pastry crust.
- Bake at 400° for 20-25 minutes until the crust is puffed and golden brown.
- Carefully remove the pie from the oven and let it rest/cool for 15 - 20 minutes.
- Slice, serve warm, and enjoy!
Notes
- While you could technically use other kinds of tomatoes, I don't recommend it. Roma tomatoes are meatier and have less moisture than other varieties. That's key for avoiding a soggy pie.
- Don't skip partially roasting the tomatoes before making the pie. This also helps prevent soggy tomato pie. If you don't roast them, all the juices that the tomatoes release during the first bake get released directly into the pie and make it watery.
- The resting time is key for letting the filling set.
Nutrition
