Easy No Mayo Tomato Pie Recipe

a square image of a tomato tart on a plate with fork.

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5 from 2 votes

Easy No Mayo Tomato Pie Recipe

This vibrant and delicious tomato pie isn't soggy, and tastes of summer tomatoes.

Prep Time42

Tomato draining time30

Total Time1 12

Course: Appetizer, dinner, lunch, Side Dish

Cuisine: American

Servings:

Calories: 168kcal

Author: Paige

Cost: $10-$15.00

Equipment

large baking sheet
parchment paper
Rolling Pin
Fork
Medium-sized non-stick skillet
paper towels

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