Southern Tomato Pie Without Mayo Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
