Easy No Mayo Tomato Pie

Easy Tomato Pie is a must in the summer with all the garden fresh tomatoes and it includes no mayo!

This savory pie includes goat cheese, cream cheese, parmesan, fresh and dried herbs, garlic, a little red wine vinegar, honey and beautiful ripe summer tomatoes. All baked together inside of a puff pastry shell.

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.

One of the best things about summer is my garden! I don't have much of a green thumb but I CAN grow tomatoes!

Picking and eating ripe tomatoes right out of my own garden reminds me of growing up when I was young. I had a friend that I would go around and pick tomatoes with out of multiple different gardens.

The green tomatoes too! We LOVED frying green tomatoes. I could eat them daily.

I have two daughters now that both absolutely love tomatoes out of the garden too!

Make this Tomato Pie your first recipe of tomato season!

Let this Tomato Pie recipe be the first recipe you make with your garden fresh tomatoes this year! It's a great recipe and a great way to use up all the tomatoes.

It's definitely worth giving a shot. You may be surprised at the creamy, delicious and savory flavor. It goes SO WELL with the flaky crunch of the puff pastry!

Please leave me a star rating and/or comment at the bottom of this post if you try this recipe. I would love to know what you think!

Jump to:

• What is Tomato Pie?
• Ingredients needed
• Equipment needed
• Tips for Easy No Mayo Tomato Pie
• How to make Tomato Pie with no mayo
• Please leave a rating and/or review!
• FAQ
• Easy No Mayo Tomato Pie

What is Tomato Pie?

There are two types of Tomato Pie. The Italian version, then the Southern version. This recipe is a take on Southern Tomato Pie.

Southern Tomato Pie originated in a southern state. More specifically one of the Carolinas has a closer resemblance to an actual pie rather than a pizza pie.

Tomato pie is traditionally made up of pie crust, tomatoes, lots of cheese, mayo, onion and sometimes herbs. You bake it, cool it then eat at room temperature.

This version of Tomato Pie is made without mayo. I use a store bought puff pastry as pie crust to make it easy.

Also, I love the flakiness and crunch of puff pastry. It's a nice added texture alongside the creaminess of the pie.

Instead of mayo, this Tomato Pie contains cream cheese, goat cheese, parmesan and eggs. The eggs and cheese help hold everything together.

Think of it as a savory cheesecake. The best part is how creamy it is!

Ingredients needed

• Puff Pastry - Store bought puff pastry is flaky and easy to use! Just let it thaw for about 40 minutes then roll it slightly larger than it is and it's ready to go.
• Eggs - Eggs will be used inside the pie and to egg wash the edges of the crust. Make sure the eggs are room temperature for the filling.
• 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.
• Everything Bagel Seasoning - Everything Bagel Seasoning can be found at your local grocery store. I love to sprinkle it on the edges of the crust!
• 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.
• Basil - Use fresh basil leaves! Dried basil is not the same and doesn't work as well in this recipe.
• Oregano - I prefer dried oregano over fresh.
• Black Pepper - Black pepper and tomatoes are a match made in heaven.
• Garlic - Use fresh cloves of garlic instead of garlic powder.
• Cream Cheese - Cream Cheese gives this tomato pie a creamy texture.
• Goat Cheese - Goat cheese adds to the creaminess of this pie since there is no mayo.
• Parmesan Cheese - I like to shred my own parmesan with a Microplane zester so it's nice and fine.
• Red Wine Vinegar - This adds a little twang and depth of flavor the the pie filling. Red wine vinegar also goes great with tomatoes.
• Green Onion - Green onion gives a light onion flavor to this easy tomato pie.
• Honey - You can use regular honey or hot honey. Whichever you prefer.

Equipment needed

• Pie Dish - I use a regular pie plate to bake this No Mayo Tomato Pie.
• Rolling Pin - Use a rolling pin to roll the puff pastry out to make it just slightly larger.
• Sheet Pan - Dry the tomatoes out on a paper towel lined sheet pan or baking sheet.
• Medium Bowl - Use a medium or large bowl to mix the cheese filling.
• Hand Mixer - I use an electric hand mixer to mix the tomato pie filling.

Tips for Easy No Mayo Tomato Pie

• 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.
• Using store bought puff pastry makes this recipe easy but if you're not a fan then you can use homemade pie crust, store bought frozen pie crust or store bought fresh pie crust.
• I like to use fresh garden tomatoes for this pie. Whatever kind I have on hand. It can be heirloom tomatoes, roma tomatoes, cherry tomatoes or even grape tomatoes. You can even use a mixture of yellow and red tomatoes.
• Thaw your puff pastry for about 30-40 minutes before rolling it out. Having it thawed makes it easier to roll.
• 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.
• This makes a great dish to serve for breakfast, lunch or even a light dinner!
• Slice the tomatoes into thin slices about ⅛ inch thick.

How to make Tomato Pie with no mayo

Making this Tomato Pie is easy! Preheat your oven to 325°F then line a sheet tray with paper towels. You may need to line two sheet trays, depending how big they are.

Preparing the puff pastry

Roll out your thawed puff pastry so that it's about 2 inches bigger than your pie dish all around. Fit the puff pastry into the pie dish then trim the edges so that it's even with the pan.

Place the pie plate into the fridge until later.

Removing excess liquid from tomatoes

Lay the tomato slices in a single layer on the paper towel lined sheet tray. Dry the tops of the tomatoes with more paper towels.

Sprinkle 1 teaspoon of kosher salt evenly over the tomatoes. Let them sit for 30 minutes to remove the excess liquid from the tomatoes.

Using more paper towels, dry the tops and bottoms of the tomatoes.

Sprinkle the fresh basil, oregano, black pepper and garlic over the top of the tomatoes.

Place the puff pastry pie dish into the freezer for 5 minutes while you make the cheese filling.

Making the cheese filling

In a medium bowl using a hand mixer on medium speed, mix the cream cheese, goat cheese and parmesan until well combined.

Mix in the eggs, red wine vinegar, green onions and salt.

Making and baking the No Mayo Tomato Pie

Remove the pie dish from the freezer and add a layer of sliced tomatoes to the bottom of the crust. Add half of the cheese mixture evenly over the top of the tomatoes.

Add another layer of tomatoes then add the other half of the cheese mixture over the top. Finish the tomato pie by placing a final layer of tomatoes to the top of the pie.

Add the remaining parmesan cheese to the top.

Bake the Easy No Mayo Tomato Pie for 40 minutes. Edges of the crust should be puffed and a nice golden brown.

Middle of the pie will have just a slight wobble to it. Let the creamy Tomato Pie cool on a wire rack.

You will have a hard time keeping the pie together if you don't let it cool to room temp. Top with more chopped basil if desired.

This Tomato Pie is the perfect recipe to make next time you have garden fresh tomatoes!

Please leave a rating and/or review!

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FAQ

How to store tomato pie

You can store 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.

It is okay to let the Easy No Mayo Tomato Pie sit out on the counter while cooling to room temperature but do not store it on the counter.

It contains cheese and sliced tomatoes so it should be refrigerated.

Can you freeze Tomato Pie?

I do not recommend freezing 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.

No Mayo Tomato Pie is best eaten within 5 days of making it, while being stored in the refrigerator.

How do you eat a tomato pie?

Tomato pie is eaten just like a regular slice of pie or quiche, with a fork. Let the pie cool to room temperature then slice and serve.

It can be enjoyed by itself or alongside salads or meats.

What is in a tomato pie?

Southern Tomato Pie includes a tomatoes, a variety of cheeses, onions, mayo and often times herbs in a pie crust. This particular version has no mayo.

Instead it is made with cream cheese, goat cheese, parmesan and eggs. These ingredients make up a filling that is similar to a cheesecake but with a savory flavor.

The filling is very creamy and goes perfectly with the tomatoes and puff pastry.

What to serve with Easy No Mayo Tomato Pie

• Easy Watermelon Basil Salad
• Best Heirloom Tomato Salad
• Summer Fruit Salad
• The Perfect Air Fryer Salmon Recipe