This flaky and very tasty Easy No Mayo Tomato Pie Recipe doesn’t rely on mayonnaise for flavor and texture. The crust stays crispy and perfect – no soggy crust and it’s very good with fresh, ripe tomatoes.
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Why You’ll Love This Recipe
There are so many reasons to love this tomato pie recipe, not the least of which is that it has no mayo – a big deal for those who either aren’t fans or are just looking for a lighter option.
This pie is bursting with fresh garden tomatoes and lots of cheese, and I loved eating it! Here’s some good reasons to make it:
- Juicy tomatoes won’t make this pie soggy, I’ll show you how below.
- Light and crispy and buttery with a super flaky crust.
- It’s super versatile. The perfect recipe to cut into smaller squares as an appetizer, serve it as a main course with salad, or use it as a veggie side dish for BBQ’d chicken or steak.
- No tart pan or fussy pie weights needed, this is a rustic, free form situation.
- It’s easy! Puff pastry is king in this recipe, with plenty of tips for success.
Ingredients You’ll Need
For the full recipe, list of ingredients and instructions, please scroll to the recipe card below.
- Puff Pastry: Love this stuff. Let it defrost in the fridge overnight to help prevent cracking when unfolding it.
- Parmesan Cheese: For another layer of flavor.
- Mozzarella Cheese: Get the low moisture supermarket block variety for the cheese mixture.
- Roma Tomatoes: The perfect tomato for this recipe.
- Fresh Basil: You can’t beat the flavor of fresh herbs in this savory pie.
- Shallot: A perfect little flavor bomb.
- Garlic: Fresh and crushed and just a little bit.
- Olive Oil: And you’ll need kosher salt and black pepper too.
Step-By Step Instructions
- After you’ve thawed your puff pastry in the fridge overnight, roll it into a rough rectangle on a floured surface.
- Cut a half-inch strip off of all four sides of the pastry.
- Transfer the large piece of pastry to a prepared baking sheet with parchment paper.
- Use an egg wash to brush on the edges of the square piece, then lay the strips around the four edges.
- Brush the whole pie with the egg wash.
- Sprinkle Parmesan cheese all over it.
- Poke all over with a fork to keep it from puffing up too much.
- Bake the puff pastry shell.
- Caramelize the shallot in butter.
- Make thin slices of the tomatoes and drain them on a paper towel.
9. After it’s been baked, sprinkle with the Parmesan cheese, add tomato slices on a single layer to the bottom of the crust, then add the caramelized shallots over the top.
- TIP: Sprinkle the Roma tomatoes with salt and drain on paper towel for 30 minutes to remove excess liquid as additional insurance against a soggy pie.
Tips and Possible Variations
- Finish off your pie with a few sprinkles of Parmesan cheese and some fresh basil leaves.
- Defrost the puff pastry in the refrigerator overnight, which helps prevent cracking when unfolding it.
- Use low moisture mozzarella, not the fresh kind that’s in a liquid brine.
- Try Gruyere cheese instead of mozzarella if you’d like.
- Try using thin sliced green onions instead of shallots if you’d like.
- This tart can be made ahead by pre-baking the shell, letting it cool completely, wrapping in plastic wrap and refrigerating for up to 2 days before being topped and baked with the mozzarella and tomatoes.
Serving Ideas
- Serve this with a simple house salad for a nice dinner.
- Or, serve it as a side dish with something like chicken marsala or these citrusy chicken thighs.
- Other salads that would be great are this fantastic one with fresh strawberries, this simple vegetarian one, or this fresh and tasty one with grains and berries. Try them all!
- Make a dessert too! Who wouldn’t love this easy ice cream cake (that looks like it took a lot of effort, but most of the ingredients are store-bought!). Or take a look at this handy list of favorites for more inspiration.
Frequently Asked Questions
Does the type of tomato used matter in this recipe?
Yes! Roma tomatoes are by far and away the best to use in this recipe because they are naturally less juicy than other varieties of tomatoes.
How do I prevent a soggy crust?
This recipe, when followed as is will give you a flaky, crispy and totally delicious crust.
Should I serve this pie at room temperature, or should it be served hot?
One of the best parts of this recipe is it tastes just as good warm as it does at room temperature, so enjoy it either way.
More Recipes to Try
- Cheese Puff Pastry Bites: These are wonderful for parties!
- Cherry Puff Pastry Turnovers: A sweet and delicious recipe.
- Naan BLT with Sun Dried Tomato Mayo: This is a great sandwich!
- How to Make Apple Pie with Graham Cracker Crust: A reader favorite recipe!
- Broccoli Salad Recipe without Bacon: A tasty and easy salad.
If you’ve tried this Easy No Mayo Tomato Pie Recipe, or any other recipe on Studio Delicious, please rate the recipe 5 stars and tell me how you liked it in comments below!
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Easy No Mayo Tomato Pie Recipe
This vibrant and delicious tomato pie isn't soggy, and tastes of summer tomatoes.
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Servings: 6
Calories: 168kcal
Ingredients
- 1 9 x 9½ "inch Puff Pastry Sheet, thawed Pepperidge Farms
- 2 tablespoons Flour, all-purpose
- 1 large Egg, beaten
- ½ cup Parmesan Cheese, grated
- 1 tablespoon Butter
- ⅓ cup Shallot, thinly sliced
- ½ pound Plum (Roma) tomatoes, cored and cut cross-wise into ¼" thick slices About six tomatoes
- Salt and Pepper
- 1 Garlic Cloves, minced
- 1 tablespoons Olive oil
- 1 cup Mozzarella Cheese, whole milk, not in brine, grated.
- 2 tablespoons Fresh Basil, chopped or small leaves
Instructions
- Preheat your oven to 425F and adjust the rack to the lower-middle position. Line a large rimmed baking sheet with parchment paper. Dust your work surface with a little flour and unfold the puff pastry. Roll the pasty out to smooth out he seams and form a rectangle. You don't need to press too hard on the pastry, and don't roll it out too thin, just enough to make a rough rectangle and smooth the seams. Cut a half-inch long (½") strip from each side of the dough and set them to the side. Transfer the large piece of dough to the prepared baking sheet brush with egg. Attach the strips of dough to the edges of the large piece of dough, then brush the tops with the egg wash. Sprinkle the Parmesan cheese over the top, and using a fork, poke holes all over the dough shell. Bake this for 13-15 minutes, then reduce the over temperature to 350 degrees. Continue baking for 13-15 minutes longer until golden and crispy looking. Remove from oven and transfer to a wire rack to cool. Turn the oven back up to 425F degrees. While the shell is baking, add the butter to a medium-sized non-stick skillet along with the shallots and a pinch of salt. Cook slowly on medium heat until the shallots are brown and caramelized, stirring regularly, about 6-8 minutes. Remove from pan and set aside. Place the tomato slices in a single layer over a double layer of paper towels and sprinkle with a little salt. Let these sit for 30 minutes while the tart shell bakes, then place another double layer of paper towels on top of the tomatoes and press firmly to dry them. In a small bowl, combine the garlic, olive oil, pinch of salt and pepper and set aside. Sprinkle the mozzarella evenly over the baked shell, then shingle the rows of tomato slices on top of the cheese and brush tomatoes with the olive oil/garlic mixture. Sprinkle the shallots over the top and bake until the shell is deep golden brown and the cheese is melted, about 15 minutes. Remove from oven and let it cool on a wire rack, cut into portions. Sprinkle with a little more parmesan cheese and top with fresh basil. This tart can be made ahead by pre-baking the shell, letting it cool completely, wrapping in plastic wrap and refrigerating for up to 2 days before being topped and baked with the mozzarella and tomatoes. Recipe adapted from Cooks Illustrated.
Notes
- Defrost the puff pastry in the refrigerator overnight, which helps prevent cracking when unfolding it.
- Use low moisture mozzarella, not the fresh kind that’s in a liquid brine.
- Try Gruyere cheese instead of mozzarella if you’d like.
Nutrition
Calories: 168kcal | Carbohydrates: 8g | Protein: 9g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 56mg | Sodium: 308mg | Potassium: 189mg | Fiber: 1g | Sugar: 2g | Vitamin A: 640IU | Vitamin C: 7mg | Calcium: 221mg | Iron: 1mg
Tips for Success with Every Recipe
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible
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