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.
Servings: 8
Calories: 451kcal
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
Calories: 451kcal | Carbohydrates: 18g | Protein: 14g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 13g | Trans Fat: 0.03g | Cholesterol: 91mg | Sodium: 433mg | Potassium: 198mg | Fiber: 1g | Sugar: 2g | Vitamin A: 893IU | Vitamin C: 7mg | Calcium: 288mg | Iron: 1mg