Savory Tomato Pie with Flaky Puff Pastry Crust

Tomato pie with a puff pastry crust is a rich, savory Southern-style dish that combines juicy, ripe tomatoes with a creamy, cheesy topping on a flaky, buttery crust. It’s simple to prepare and makes an elegant addition to brunch, lunch, or a light dinner throughout tomato season.

Nothing highlights summer produce like fresh tomatoes. This tomato pie showcases their natural sweetness while keeping the preparation approachable: puff pastry provides an effortless, flaky crust so you can focus on the flavorful filling.

The combination of roasted tomatoes, creamy ricotta-mayonnaise base, sharp cheddar, and salty Parmesan yields a satisfying balance of textures and flavors. A quick roast of the tomato slices removes excess moisture and keeps the pie from becoming soggy, while a final bake crisps and browns the puff pastry into a golden shell.

Ingredients

Use the following ingredients for a 9-inch pie that serves about 8:

• 6 roma tomatoes
• 1 puff pastry sheet (thawed)
• 1 tsp extra virgin olive oil
• 1/2 cup mayonnaise (full fat)
• 1/2 cup ricotta cheese (whole milk preferred)
• 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 and pepper to taste

How to Make

This tomato pie is straightforward to assemble. Follow these steps for best results.

1. Preheat the oven to 375°F (190°C). Slice the roma tomatoes into 1/4″ slices and arrange them on a parchment-lined baking sheet. Sprinkle lightly with salt and drizzle with the olive oil.
2. Bake the tomatoes at 375°F for 20 minutes to concentrate their flavor and remove excess moisture. Carefully remove the sheet and allow the tomatoes to cool enough to handle, then pat them dry with paper towels and set aside.
3. In a medium bowl, whisk the mayonnaise and ricotta together until smooth. Stir in the shredded cheddar, Parmesan, one egg, cayenne, garlic paste, basil, and salt and pepper to taste. Set this cheese mixture aside.
4. Roll the thawed puff pastry between two sheets of parchment into an approximate 10″ x 10″ square. Transfer the pastry to a 9″ pie plate, pressing it gently into the bottom and up the sides, leaving any excess hanging over the edge.
5. Spread half of the ricotta-cheese mixture in an even layer on the bottom of the pastry. Arrange about one-third of the roasted tomato slices over the cheese. Spread half of the remaining cheese mixture over the tomatoes, then layer another third of the tomatoes. Spread the remaining cheese mixture, top with the final tomato layer, and fold the excess pastry over the edges, pleating or overlapping as needed.
6. Beat the remaining egg and brush it over all exposed pastry to promote even browning.
7. Bake the pie at 400°F (205°C) for 20–25 minutes, until the crust is puffed and golden brown.
8. Remove the pie from the oven and let it rest for 15–20 minutes so the filling can set. Slice and serve warm.

Serving

Tomato pie pairs well with light side dishes. Serve with a simple green salad dressed in a tangy vinaigrette, roasted vegetables, or grilled proteins for a balanced meal. It can be enjoyed warm or at room temperature, which makes it convenient for entertaining.

Storing

Store leftovers tightly wrapped in foil or in an airtight container in the refrigerator for 3–4 days. Reheat in a preheated oven until warmed through to help preserve the pastry’s crispness.

Tips and Tricks

• Choose roma tomatoes for their firmer texture and lower water content to avoid a soggy filling.
• Partially roasting the tomato slices is important: it reduces excess juice so the pie stays intact and flavorful.
• Allow the pie to rest after baking so the filling firms up and slices hold together cleanly.
• If your puff pastry is very small, trim and press seams to prevent gaps; if it’s large, trim slightly so the pastry edge pleats neatly over the filling.

Other Tomato Recipe Ideas

If you enjoy this tomato pie, try other ways to celebrate fresh tomatoes: simple tomato salads, salsa fresca, green bean and tomato salads, or a warm tomato dip with bacon and cream. Fresh tomatoes bring bright flavor to many easy summer dishes.

Nutrition (per serving)

Calories: 451 kcal | Carbohydrates: 18 g | Protein: 14 g | Fat: 36 g | Saturated Fat: 12 g | Sodium: 433 mg

Make this tomato pie with puff pastry crust to showcase ripe tomatoes all summer long. It’s an easy, elegant dish that highlights simple ingredients—enjoy!