Tomato Pie
This homemade tomato pie recipe is the perfect way to use up fresh summer tomatoes. It's creamy and tangy, and the leftovers are fantastic!
Servings: 8 slices, 1 slice per person
Calories: 274kcal
Equipment
- 9-inch Glass Pie Pan
- Baking Sheet
- Parchment Paper
Ingredients
- 6 roma tomatoes $1.68*
- ½ tsp salt divided, $0.01
- 1 tsp olive oil $0.07
- ½ cup mayonnaise $0.80
- ½ cup ricotta cheese liquid drained off top, $0.84
- 2 cups cheddar cheese shredded, $4.42
- ¼ cup Parmesan cheese shredded, $1.35
- 2 large eggs divided, $0.74
- ¼ tsp cayenne pepper $0.02
- 2 garlic cloves minced, $0.16
- ¼ tsp black pepper freshly cracked, $0.04
- 2 Tbsp fresh basil minced, (optional) $0.89
- 1 puff pastry sheet $3.12**
Instructions
- Preheat your oven to 375°F and slice 6 Roma tomatoes into ¼-inch thick slices.***
- Sprinkle tomatoes with 1/8 tsp of salt and a drizzle of olive oil and roast on a parchment-lined baking sheet for 20 minutes until wilted but not browned. The goal is to concentrate the flavors and get some of the moisture out. (If they are particularly juicy after coming out of the oven, pat them dry with a clean paper towel.)
- Whisk together the mayonnaise and ricotta cheese. Set aside.
- Add shredded cheddar cheese, shredded Parmesan cheese, 1 egg, cayenne pepper, minced garlic cloves, black pepper, the remaining salt, and fresh minced basil (if using) to the bowl with the mayo and ricotta cheese. Mix until well combined.
- Roll out puff pastry between 2 sheets of parchment paper to about 10x10”. Remove parchment paper and drape over a 9-inch glass pie pan.
- Fill bottom with half of the cheese mixture, then alternate tomatoes and cheese mixture until both are used up (I had 2 layers of each). Finish with the last of your sliced tomatoes on top.
- Fold the corners of the puff pastry sheet over the top of the pie. You don't have to make the crust look perfectly symmetrical. I think it adds to the rustic appeal of this super easy savory tomato pie.
- In a small bowl, gently scramble the second egg to create an egg wash. Brush the egg wash all over the visible parts of the puff pastry crust. This will help give it a golden color and create a nice shine.
- Turn the temperature of your oven up to 400°F (this is important to ensure the filling cooks through). Once preheated at the higher temperature, bake for 20-25 min or until crust is puffy and golden. Let cool for 15-20 min before cutting to allow the filling to set.****
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Notes
*You can use whatever tomatoes you have on hand. I used mostly Roma tomatoes, but had a couple of heirloom slices from a previous recipe, so I added them for some extra color!
**A pre-made puff pastry sheet makes this recipe super quick and easy. I used the Pepperidge Farm brand I found at my local Walmart.
***The tomato prep steps are particularly important. The juiciness of the tomatoes will play a role in how thick and set your filling will be in the end. I recommend 1/4" thin slices because it will still be easy to pick up off the parchment, but it will not be as juicy or as wet as a thicker slice.
****If your crust is not golden brown, you can leave the pie in for another 5-10 minutes. If your crust is browning too much, you can gently place a piece of tinfoil on top of whatever area is browning too fast compared to the rest of your pie. Make sure to cool your pie before slicing to ensure the filling sets.
Nutrition
Serving: 1slice | Calories: 274kcal | Carbohydrates: 4g | Protein: 11g | Fat: 24g | Sodium: 498mg | Fiber: 1g