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In Krista's Kitchen//delicious meals and baked goods

In Krista's Kitchen//delicious meals and baked goods

Easy delicious family friendly meals and baked goods

Home / Appetizers / Easy No Mayo Tomato Pie

Easy No Mayo Tomato Pie

Appetizers, Dinner, Vegetarian

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An overhead photo of the tomato pie in the pie dish then a photo of one slice cut out so you can see the creamy inside.
tomato pie with no mayo in a puff pastry shell

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.

A slice of tomato pie on a spatula, garnished with a whole basil leaf. The rest of the tomato pie is in a dish just behind the slice.

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!

Table of Contents

    • Make this Tomato Pie your first recipe of tomato season!
  • What is Tomato Pie?
  • Ingredients needed
  • Equipment needed
  • Tips for Easy No Mayo Tomato Pie
  • How to make Tomato Pie with no mayo
    • Preparing the puff pastry
    • Removing excess liquid from tomatoes
    • Making the cheese filling
    • Making and baking the No Mayo Tomato Pie
  • Please leave a rating and/or review!
  • FAQ
    • How to store tomato pie
    • Can you freeze Tomato Pie?
    • How do you eat a tomato pie?
    • What is in a tomato pie?
    • What to serve with Easy No Mayo Tomato Pie
  • Easy No Mayo Tomato Pie
    • Equipment
    • Ingredients  1x2x3x
      • Crust
      • Tomatoes
      • Cheese Filling
      • Toppings
    • Instructions 
      • Preparing the Crust
      • Preparing the Tomatoes
      • Making the Cheese Filling
      • Preparing the Tomato Pie and Baking
    • Notes
    • Nutrition

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!

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!

A slice of no mayo tomato pie cut out of the pie pan and set next to it. A small wooden cutting board with grape tomatoes on it in the upper left corner of the photo.

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.
All of the ingredients needed to make this tomato pie recipe laid out.

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 1/8 inch thick.
A slice of tomato pie on a spatula, garnished with a whole basil leaf. The rest of the tomato pie is in a dish just behind the slice.

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.

Puff pastry rolled out, set in the pie dish getting the edges trimmed off with a knife.

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.

Tomato slices laid out on a paper towel and dried on top.

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.

Drying off the tomato slices with paper towels on the top and bottom of them.

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

Tomato slices seasoned with pepper and basil on a paper towel, still draining.

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.

Cheese filling mixed together in a bowl with grape tomatoes to the side.

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.

Tomato slices layered in the bottom of the puff pastry being covered with the no mayo cheese filling, using a rubber spatula. Grape tomatoes and extra pastry lying to the side.

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.

The no mayo tomato pie with all of the layers, topped with parmesan cheese and ready to be baked.

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!

Baked tomato pie with golden edges. A pairing knife, raw pastry and tomatoes around the outside of the pie dish.

Please leave a rating and/or review!

If you make this Easy No Mayo Tomato Pie I would greatly appreciate it if you left me a star rating and/or review at the bottom of this blog post!

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A slice of tomato pie on a spatula, garnished with a whole basil leaf. The rest of the tomato pie is in a dish just behind the slice.

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
A slice of tomato pie on a spatula, garnished with a whole basil leaf. The rest of the tomato pie is in a dish just behind the slice.

Easy No Mayo Tomato Pie

Krista Stechman
This creamy pie has layers of garden fresh tomatoes, fresh herbs, garlic, and a blend of cream cheese, goat cheese and parmesan baked inside a puff pastry crust topped with everything bagel seasoning. It's the epitome of summer and the perfect way to use up the ripe tomatoes from your garden!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Breakfast, brunch, dinner, lunch
Cuisine american
Servings 8 people
Calories 405 kcal

Equipment

  • 1 pie dish https://amzn.to/3b7ivRz
  • 1 hand mixer https://amzn.to/39lYrud
  • 1 medium bowl https://amzn.to/3xwjvpT
  • 1 sheet pan https://amzn.to/3Qxa5TI  
  • 1 paper towels
  • 1 Rolling Pin https://amzn.to/3tCDB0g
  • 1 microplane zester optional for parmesan cheese https://amzn.to/3NTlVpi   

Ingredients
  

Crust

  • 1 sheet puff pastry store bought, thawed 30-40 minutes
  • 1 egg for egg wash
  • 1½ tsp everything bagel seasoning

Tomatoes

  • 4 large tomatoes sliced 1/8 inch thick
  • 1 tsp kosher salt
  • ¾ oz fresh basil chiffonade
  • 2 large cloves garlic minced, or 3 medium sized cloves
  • ½ tsp oregano dried
  • ¼ tsp 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 tbsp red wine vinegar
  • 1 tbsp green onions thinly sliced
  • ½ tsp kosher salt

Toppings

  • 1 tbsp 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 tsp 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 1/8 inch thick.

Nutrition

Calories: 405kcalCarbohydrates: 22gProtein: 14gFat: 29gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 105mgSodium: 931mgPotassium: 327mgFiber: 2gSugar: 6gVitamin A: 1622IUVitamin C: 13mgCalcium: 226mgIron: 2mg
Tried this recipe?Let us know how it was!

June 23, 2022 · 2 Comments

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  1. Rudi says

    July 3, 2022 at 4:25 pm

    Your photos are gorgeus!

    Reply
    • admin says

      July 4, 2022 at 11:18 am

      Thank you so much! I really appreciate that!

      Reply

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My name is Krista Stechman. I’m a chef, food photographer and the mama of 2 gorgeous girls. Food has always been at the center of my life and  cooking is a way for me to show and share my love!

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