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!
2largecloves garlicminced, or 3 medium sized cloves
½teaspoonoreganodried
¼teaspoonblack pepper
Cheese Filling
8oz cream cheeseroom temp
4oz goat cheeseroom temp
1cupparmesan cheesehand grated, + ½ cup for the top of the pie
2eggsroom temp
1tablespoonred wine vinegar
1tablespoongreen onionsthinly sliced
½tsp kosher salt
Toppings
1tablespoonhot honeyor 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.