Puff Pastry Tomato Pie
Puff pastry is a fluffy and buttery base for a classic Southern tomato pie.
Servings: 4 servings
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.