Tomato Pie

This Tomato Pie makes a hearty summer meal! It’s perfect for any meal of the day, and the leftovers will keep all week long. This recipe is also a great budget-friendly way to use up some tomatoes, and it’s a little more unique than a quiche! The subtle sweetness from the puff pastry crust balances out the creamy, cheesy, tangy tomato filling in the most delicious way—I just love a homemade savory pie!

What is Tomato Pie?

When I say tomato pie, I’m referring to the Southern staple made with fresh tomatoes and a tangy mayonnaise-cheese filling, baked in a flaky pastry crust. It’s comparable to a quiche and is not to be confused with the Sicilian tomato pie, which is a cheeseless pizza-like dish. For this recipe, I use a buttery puff pastry sheet rather than a deep-dish pastry crust, which I fold over the filling to create a rustic, free-form style pie—the tomatoes peeping through the cracks look so pretty! Each bite is perfectly layered with an equal amount of tangy, creamy filling and juicy, ripe tomatoes.

What Else Can I Add?

The fresh flavors make it easy to customize this recipe for tomato pie with anything else you have on hand. Here are a few other possible additions:

• Freshly grated ginger and a dusting of brown sugar (It sounds wild, but you can trust me!)
• Caramelized onions
• Sliced chives
• Sauteed mushrooms

Storage Instructions

This homemade tomato pie makes fantastic leftovers! Store them in the refrigerator in an airtight container for up to 5 days. You can enjoy this pie cold or hot, using the oven to reheat it if desired. While this pie can be frozen, I don’t really recommend it because the mayo filling may separate, and tomatoes can become mushy when thawed.

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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!

Course Main Course

Cuisine Amercian

Total Cost ($10.53 recipe / $1.31 serving)

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8 slices, 1 slice per person

Calories 274kcal

Author Jess – Budget Bytes

Ingredients

• 6 roma tomatoes* $1.26
• 1 puff pastry sheet $3.12
• ½ tsp salt, divided $0.01
• 1 tsp olive oil $0.07
• ½ cup mayonnaise $0.79
• ½ cup ricotta cheese $0.65
• 2 cups shredded cheddar cheese $1.97
• ¼ cup shredded parmesan cheese $1.35
• 1 large egg $0.22
• ¼ tsp cayenne pepper $0.06
• 2 cloves garlic, minced $0.10
• ¼ tsp freshly cracked black pepper $0.04
• 2 Tbsp fresh minced basil (optional) $0.89

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 a little bit of the moisture out.
• Whisk together the mayonnaise and ricotta cheese. Set aside.
• Add shredded cheddar cheese, shredded Parmesan cheese, 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 10×10”. Remove parchment paper and drape over 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 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. Bake for 20-25 min or until crust is puffy and golden. Let cool for 10 min before cutting.

See how we calculate recipe costs here.

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!

Nutrition

Serving: 1slice | Calories: 274kcal | Carbohydrates: 4g | Protein: 11g | Fat: 24g | Sodium: 498mg | Fiber: 1g

how to make Tomato Pie – step by step photos

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 a little bit of the moisture out.

Whisk together 1/2 cup of mayonnaise and 1/2 cup of ricotta cheese. Set aside.

Add 2 cups of shredded cheddar cheese, ¼ cup of shredded Parmesan cheese, 1 large egg, ¼ tsp of cayenne pepper, 2 minced garlic cloves, ¼ tsp black pepper, the remaining salt, and 2 Tbsp of 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 10×10”. Remove parchment paper and drape over glass pie pan.

Fill bottom with half of the cheese mixture.

Then, alternate cheese mixture and sliced tomatoes.

Repeat until the tomatoes and cheese mixture are both 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 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. Bake for 20-25 min or until crust is puffy and golden. Let cool for 10 min before cutting.

This southern tomato pie recipe is the perfect main meal, side dish, or snack for any occasion!

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