• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The April Blake
  • About
    • Work With Me
  • Recipes
  • Travel
  • Navigation Menu: Social Icons

    • Bluesky
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Puff Pastry Tomato Pie

July 20, 2016 by April

Summertime is for tomatoes, hands down. Whether it's plain, big red ones or every color of heirloom under the sun, I'm finding myself unable to resist the siren song of tomatoes at the farmer's market each week. But that ain't a bad thing because I can turn them into one of our favorite, favorite summer dishes of all time.

summer tomatoes

The Southern classic tomato pie is something that I actually had never had until just a few years ago but now it just isn't summer without several of them, even though it's the stupidest idea ever to turn the oven to 425 in July. I know. But it's worth it.

Last week I was trying to clear out the freezer and came across the puff pastry sheets I forgot I bought and was like, tomato... pie... on a puff pastry. Let's try it. I based it on my go-to tomato pie recipe, tweaking the amounts and subbing out the cheeses for a nice, sharp cheddar. Let's just say, I made this Sunday and again Wednesday night and not just because I had several more tomatoes to use up in a short timespan.

summer tomatoes

tomato pie on puff pastry
Print Pin

Puff Pastry Tomato Pie

Puff pastry is a fluffy and buttery base for a classic Southern tomato pie.
Course Main Course
Cuisine Southern
Keyword puff pastry, tomatoes
Prep Time 20 minutes minutes
Cook Time 30 minutes minutes
Total Time 50 minutes minutes
Servings 4 servings
Author April

Ingredients

  • One Pepperidge Farms puff pastry sheet thawed per directions
  • 1 tsp olive oil
  • 2 cup diced onion yellow or red onions work great here
  • 1 ¼ cups shredded sharp cheddar cheese
  • ⅓ cup mayonnaise
  • ½ tsp each of dried basil, oregano, black pepper
  • dash of red pepper flakes optional
  • 2 medium tomatoes

Instructions

  • If you haven’t already, take the puff pastry out of the freezer and thaw it out per directions on the box.
  • Preheat the oven to 425 F.
  • Heat up the oil in a small saute pan over medium heat.
  • Add the diced onions and saute until they are just starting to brown on the edges.
  • Meanwhile, mix 1 cup of shredded cheese, the mayonnaise, and spices together in a mixing bowl. Set aside
  • Slice the tomatoes about ¼″ thick. I like to use the very top of the tomato, cutting out the part where it was attached to the vine for no waste.
  • Lay the puff pastry on a cookie sheet.
  • Spread the onions over the puff, stopping about ¼″ from the outer edges.
  • Lay the tomatoes over the onions, overlapping them if desired.
  • Take this opportunity to fold the edges of the puff pastry inwards just a bit, like ⅛″. tomato pie on puff pastry
  • Spread the cheese and mayo mixture over the tomatoes, using your fingers if necessary to get it to cover the tomatoes as best as possible.
  • Top the mayo mixture with the remaining ¼ cup of cheese.
  • Let it bake in the oven for 30 minutes, or until the cheese on top is brown and the puff pastry is puffed and golden brown.

tomato pie on puff pastry

tomato pie on puff pastry

Here's a tip you probably won't find anywhere else... once you remove your sizzling pie from the oven, you may notice oils from both the cheese and the puff pastry sliding around the bottom of the cookie sheet. As the pie cools, put an oven mitt under one edge of the pan so that the oil can slide down to the opposite edge and not sog up the bottom of the crust, PLUS it keeps you from eating that much more liquid fat!

tomato pie cooling

More Recipes

  • cherry blossom sakura latte
    Sakura Cherry Blossom Latte
  • chocolate chip cookie with roasted peanut oil
    Roasted Peanut Oil Chocolate Chip Cookies
  • charred sage caramel iced coffee
    Charred Sage Caramel Coffee Syrup
  • eggs benedict hash browns
    Hash Browns Eggs Benedict

Primary Sidebar

About April Blake



Cooking doesn't have to be boring and routine. Are you looking for easy dinners, Southern-inspired recipes, fun desserts, and ways to incorporate unusual ingredients in your cooking? Welcome, you're in the right place!

I'm April Blake, a recipe developer, food, agriculture, and travel writer, and digital marketing manager in South Carolina. Please follow me on Instagram, but not in real life.




Find Something Interesting

Footer

^ back to top


About

  • About
  • Work With Me 
  • On The Blog 

More

  • Recipes
  • Blog

Copyright © 2023 The April Blake