Southern Tomato Pie Without Mayo Recipe

Introduction

Southern Tomato Pie Without Mayo is a delicious twist on a classic summer favorite. This savory pie features layers of fresh tomatoes, aromatic herbs, and a rich cheese filling, all nestled in a flaky puff pastry crust. It’s perfect for warm days when you want something light yet satisfying.

Ingredients

• 1 sheet puff pastry (store bought, thawed 30-40 minutes)
• 1 egg (for egg wash)
• 1½ tsp everything bagel seasoning
• 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
• 8 oz cream cheese (room temp)
• 4 oz goat cheese (room temp)
• 1 cup parmesan cheese (hand grated, plus 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
• 1 tbsp hot honey (or regular honey if you prefer)

Instructions

1. Step 1: Preheat the oven to 325°F. Thaw the puff pastry for 30-40 minutes until pliable.
2. Step 2: Roll out the puff pastry so it is 2 inches larger on all sides than your pie dish. Fit it inside the dish, trimming edges flush with the pan. Refrigerate until needed.
3. Step 3: Line a sheet tray with paper towels and place the tomato slices in a single layer. Pat the tops dry with more paper towels.
4. Step 4: Sprinkle 1 teaspoon kosher salt evenly over the tomatoes. Let them sit for 30 minutes to draw out moisture, then dry both sides again.
5. Step 5: Add the fresh basil, minced garlic, oregano, and black pepper to the tomatoes and gently toss to combine.
6. Step 6: Place the prepared puff pastry in the freezer for 5-10 minutes while you prepare the cheese filling.
7. Step 7: In a medium bowl, blend cream cheese, goat cheese, and 1 cup parmesan with a hand mixer on medium speed until smooth. Reserve ½ cup parmesan for topping.
8. Step 8: Add the eggs, red wine vinegar, green onions, and ½ teaspoon kosher salt to the cheese mixture. Mix until well combined.
9. Step 9: Remove puff pastry from the freezer. Layer half the tomatoes in the crust, then spread half the cheese filling evenly over the tomatoes.
10. Step 10: Add another layer of tomatoes followed by the remaining cheese filling. Top with the final layer of tomatoes.
11. Step 11: Sprinkle the reserved parmesan over the top, then bake the pie for 40 minutes, until edges are puffed and golden and the center is slightly jiggly.
12. Step 12: Cool the pie on a wire rack to room temperature. Drizzle with hot honey before slicing and serving. The pie can also be enjoyed chilled.

Tips & Variations

• Use ripe but firm tomatoes to avoid excess moisture ruining the crust.
• Try adding fresh thyme or chives for an extra herbal note.
• Substitute feta cheese for goat cheese for a sharper tang.
• For a dairy-free version, try vegan cream cheese alternatives.

Storage

Store leftover pie covered in the refrigerator for up to 3 days. Reheat slices gently in a warm oven or enjoy cold for a refreshing treat. The crust may lose some crispness after refrigeration but the flavors remain delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different crust instead of puff pastry?

Yes, a pie crust or biscuit dough can be used, but puff pastry offers a light, flaky texture that complements the creamy filling best.

Why don’t you use mayo in this tomato pie?

This recipe skips mayo to highlight fresh tomato flavors and relies on a rich cheese mixture for moisture and creaminess instead.

Southern Tomato Pie Without Mayo Recipe

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4.8 from 126 reviews

This Southern Tomato Pie Without Mayo is a savory, cheesy pie perfect for showcasing fresh, ripe tomatoes. Featuring a flaky puff pastry crust and layers of seasoned tomatoes with a rich blend of cream cheese, goat cheese, and parmesan, it is a delightful twist on the classic Southern tomato pie. Flavored with fresh basil, garlic, oregano, and a touch of hot honey drizzle, this pie is ideal for a light lunch, brunch, or summer dinner.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Savory Pie
• Method: Baking
• Cuisine: Southern American

Ingredients

Scale 1x2x3x

Crust and Seasoning

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

Tomatoes and Herbs

• 4 large tomatoes (sliced 1/8 inch thick)
• 1 tsp kosher salt (for tomatoes)
• 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, plus ½ cup reserved for topping)
• 2 eggs (room temp)
• 1 tbsp red wine vinegar
• 1 tbsp green onions (thinly sliced)
• ½ tsp kosher salt (for cheese mixture)

Finishing

• 1 tbsp hot honey (or regular honey if preferred)

Instructions

1. Preparing the Crust: Preheat your oven to 325°F. Thaw the puff pastry for 30-40 minutes, then roll it out with a rolling pin so it extends 2 inches larger on all sides than your pie dish. Fit the pastry into the pie dish and trim the edges flush with the pan. Chill the pastry in the fridge until needed.
2. Preparing the Tomatoes: Lay the tomato slices in a single layer on a paper towel-lined sheet tray. Pat dry the tops of the tomatoes with additional paper towels. Sprinkle 1 tsp kosher salt evenly over the tops and let them sit for 30 minutes to draw out excess moisture. Afterward, dry both tops and bottoms of the tomato slices again.
3. Seasoning the Tomatoes: Toss the tomato slices with fresh basil chiffonade, minced garlic, dried oregano, and black pepper, ensuring an even coating of the herbs and spices.
4. Making the Cheese Filling: Place the puff pastry in the freezer for 5-10 minutes to firm up while preparing the filling. In a medium bowl, use a hand mixer on medium speed to blend the cream cheese, goat cheese, and 1 cup parmesan cheese (reserve ½ cup separately for topping) until smooth and well combined. Add the eggs, red wine vinegar, green onions, and ½ tsp kosher salt to the mixture and mix thoroughly.
5. Assembling the Pie: Remove the puff pastry from the freezer. Begin by layering the bottom of the crust with seasoned tomato slices. Spread half of the cheese mixture evenly over the tomatoes. Add another layer of tomatoes, then spread the remaining cheese mixture on top. Finally, place a last layer of tomato slices on the top of the pie.
6. Baking: Bake the assembled pie in the preheated oven for 40 minutes. The puff pastry edges should puff up and turn golden brown, while the center of the pie will be slightly jiggly but set.
7. Cooling and Serving: Remove the pie from the oven and cool it on a wire rack to room temperature. Drizzle the pie with hot honey just before slicing and serving. The pie can be enjoyed warm, at room temperature, or chilled.

Notes

• For best tomato flavor and texture, use ripe but firm tomatoes.
• Make sure to fully dry the tomato slices after salting to prevent a soggy crust.
• Chilling the puff pastry before filling helps keep it flaky during baking.
• Hot honey adds a delicious sweet and spicy contrast but can be substituted with regular honey for less heat.
• Store leftovers covered in the refrigerator and consume within 2 days for freshness.

Keywords: Southern tomato pie, tomato pie without mayo, savory tomato pie, cheese tomato pie, puff pastry pie, Southern cuisine, summer pie recipe