Forget the mayo-this Southern Tomato Pie With No Mayo is full of juicy tomatoes, creamy goat cheese, fresh herbs and flaky crust makes the perfect recipe for your garden tomato overflow.
The filling is so creamy you won't believe I skipped the mayo. Garden tomatoes can also be used in this beautiful tomato galette recipe!
Serve it as an appetizer, breakfast or even a light dinner. It would go really well alongside Summer Fruit Salad or Best Heirloom Tomato Salad.
A Quick Glance At The Recipe
- ✅Done in: 1 hour
- 🛒Ingredients: 15, including salt and pepper.
- 🍽️Serves: 8 servings but can also be cut into smaller pieces or larger pieces to yield more or less.
- 💪Difficulty: Easy - Perfect for all your summer weekends, brunch, parties and lazy days.
- 👩🍳Cook Method: Bake
- ⏰Make Ahead Friendly: Yes! Southern Tomato Pie without Mayo can be made up to 4 days in advance and stored in the fridge tightly wrapped in plastic wrap or in an airtight container.
Why You'll Love This Recipe
- Use up your garden abundance of tomatoes in this delicious recipe.
- Leftovers are great for five days, so it's perfect to make this even for small families. Serve it alongside watermelon arugula salad for a summer knockout!
- Why skip the mayo? Most Southern tomato pie recipes contain mayo for creaminess but not everyone is a fan of mayo which is why I've eliminated it in this recipe and subbed a creamy goat cheese and cream cheese mixture to elevate the dish.
Jump to:
Recipe Ingredients
- Puff Pastry: Using store-bought puff puff pastry tomato pie.
- Tomatoes - Use garden fresh tomatoes if you have them! Otherwise you can pick up tomatoes from a local farmers market or your favorite grocery store.
- Kosher Salt: You will need to add a little salt to the tomatoes to draw the moisture out then pat them dry before adding them to the pie. Otherwise you'll end up with a soggy pie. I always use Diamond Crystal Kosher Salt when cooking.
- Basil: Use fresh basil leaves! Dried basil is not the same and doesn't work as well in this Southern Tomato Pie without mayo recipe.
- Cream Cheese: Use a full fat cream cheese for best flavor and texture.
- Goat Cheese: Goat cheese adds to the creaminess of this pie since there is no mayo. It's also great for a whipped goat cheese appetizer!
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Keep the cream cheese and goat cheese for texture purposes, but you can always swap out the cheddar and Parmesan. Try strong flavors like Gouda, Gruyere, Swiss or Asiago.
- Southern Tomato Pie without Mayo can use a deep dish pie crust can be swapped for the puff pastry.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
How To Make Tomato Pie Without Mayo
Step 1: Add crust to pan and chill.
Step 2: Remove excess moisture from tomatoes.
Step 3: Whip cheese filling until smooth.
Step 4: Layer tomatoes and filling in crust.
Step 5: Top with cheese and fresh herbs, then an egg wash.
Step 6: Bake puff pastry tomato pie until no longer jiggly.
Expert Cooking Tips
- Remove the excess moisture from the tomatoes! Tomatoes have so much liquid. Lay the tomato slices on a baking sheet that has been lined with paper towels to absorb the water then pat the tops dry with more paper towels. Salt the tomatoes and let them sit for 30 minutes to draw out excess moisture. Pat them dry again. If you skip this step you will end up with a soggy pie and soggy crust.
- Let the Puff Pastry Tomato Pie cool before cutting into it. You'll end up with a mess if you cut it while hot.
- Serve Southern Tomato Pie without Mayo alongside a cool salad like Honey Lime Fruit Salad or Heirloom Tomato Salad.
- Roll out the puff pastry, line your pie dish with it then pop it in the freezer for 5-10 minutes while you're making the cheese filling and drying the tomatoes for the last time.
Recipe FAQs
You can store no mayo tomato pie tightly wrapped with plastic wrap in the fridge for up to 5 days. You can also individually store slices of tomato pie in an airtight container in the fridge for up to 5 days.
I do not recommend freezing no mayo Tomato Pie. If you freeze it then it will likely become soggy upon thawing.
Even though we drained much of the moisture from the tomatoes, they still contain some. That moisture will be released when the pie thaws.
I always cool to room temp before serving, rather than eating it straight from the oven. It slices much better once cooled as it sets up at that point. It is also much like a quiche, where you will enjoy it no matter what temperature it is served at. Feel free to eat it warmer, knowing that it might fall apart when sliced. You can also enjoy the leftovers straight from the fridge or allow to warm up some.
Any garden fresh tomato will work but a few of my favorite are beefsteak, Roma and heirloom tomatoes. Use a mixture of red tomatoes, yellow tomatoes and purple or green tomatoes that are at peak ripeness for a color pop!
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📖Recipe
Southern Tomato Pie Without Mayo
Equipment
- 1 pie dish
- 1 paper towels
- 1 microplane zester optional for parmesan cheese
Ingredients
Crust
- 1 sheet puff pastry store bought, thawed 30-40 minutes
- 1 egg for egg wash
- 1½ teaspoon everything bagel seasoning
Tomatoes
- 4 large tomatoes sliced ⅛ inch thick
- 1 teaspoon kosher salt
- ¾ oz fresh basil chiffonade
- 2 large cloves garlic minced, or 3 medium sized cloves
- ½ teaspoon oregano dried
- ¼ teaspoon black pepper
Cheese Filling
- 8 oz cream cheese room temp
- 4 oz goat cheese room temp
- 1 cup parmesan cheese hand grated, + ½ cup for the top of the pie
- 2 eggs room temp
- 1 tablespoon red wine vinegar
- 1 tablespoon green onions thinly sliced
- ½ tsp kosher salt
Toppings
- 1 tablespoon hot honey or regular honey if you prefer
Instructions
Preparing the Crust
- Preheat the oven to 325°F then thaw the puff pastry out of the box for 30-40 minutes
- Roll the puff pastry using a rolling pin so that it is 2 inches larger on all sides than the pie dish
- Fit the puff pastry inside the pie dish then trim the edges so that they are flush with the pie pan
- Store the puff pastry in the fridge until later
Preparing the Tomatoes
- Line a sheet tray with paper towels then place the tomato slices on it in one single layer
- Using additional paper towels, dry the tops of the tomatoes
- Sprinkle 1 teaspoon of kosher salt evenly over the tops of the tomatoes then set them aside for 30 minutes to extract the excess moisture. Dry the tops and bottoms of the tomatoes again
- Add the basil, garlic, oregano and black pepper to the tomatoes
Making the Cheese Filling
- Place the puff pastry into the freezer for 5-10 minutes while making the cheese filling
- In a medium bowl with a hand mixer on medium speed, blend the cream cheese, goat cheese and parmesan cheese (reserving ½ cup for the top of the pie) together until well blended
- Add the eggs, red wine vinegar, green onions and salt. Mix well.
Preparing the Tomato Pie and Baking
- Remove the puff pastry from the freezer and add a layer of tomatoes to the bottom of the crust
- Evenly spread half of the cheese mixture over the top of the tomatoes
- Add another layer of tomatoes then top with the remaining cheese mixture
- Add the final layer of tomatoes to the top of the pie then bake for 40 minutes
- The tomato pie will have puffed golden brown edges and be just slightly jiggly in the center
- Remove the pie from the oven and let it cool on a wire rack to room temperature
- Drizzle the pie with hot honey then slice and serve at room temperature. Pie can also be served chilled
Notes
- Remove the excess moisture from the tomatoes! Tomatoes have so much liquid. Lay the tomato slices on a baking sheet that has been lined with paper towels to absorb the water then pat the tops dry with more paper towels. Salt the tomatoes and let them sit for 30 minutes to draw out excess moisture. Pat them dry again. If you skip this step you will end up with a soggy pie and soggy crust.
- Use fresh basil and fresh garlic in this recipe rather than dried. It makes a huge difference.
- Let the No Mayo Tomato Pie cool before cutting into it. You'll end up with a mess if you cut it while hot.
- Thaw your puff pastry for about 30-40 minutes before rolling it out. Having it thawed makes it easier to roll.
- Slice the tomatoes into thin slices about ⅛ inch thick.
Rudi
Your photos are gorgeus!
admin
Thank you so much! I really appreciate that!