Tomato Pie
This Tomato Pie makes a hearty summer meal! It’s perfect for any meal of the day, and the leftovers will keep all week long. When I say tomato pie, I’m referring to the Southern staple made with fresh tomatoes and a tangy mayonnaise-cheese filling, baked in a flaky pastry crust (not the Sicilian tomato pie, which is a cheeseless pizza-like dish!) The subtle sweetness from the puff pastry balances out the creamy, cheesy, tangy tomato filling in the most delicious way—I just love a budget-friendly homemade savory pie!
“Made this recipe as written and it came out perfectly. I happily ate the leftovers which were perhaps even MORE delicious if that’s possible. I’m getting ready to make it a second time but will try using pre-made pie dough since that’s what I have on hand. Can’t wait!!”
Brooke
Tomatoes are a special ingredient in my family; my grandfather’s family brought over their own precious heirloom tomato seeds when they immigrated to the United States. My grandparents and, later, my mom and dad have grown those tomatoes in their garden ever since. So, as a kid, I got to help them germinate the seeds, plant, weed, water, and pick them! I haven’t started my own garden on my farm here in Tennessee yet, but when I do, we’ll be growing them, too.
I can’t wait to make this rustic, free-form style tomato pie recipe with my homegrown tomatoes, but until then, I happily rely on my local farmer’s market to get my fix. Tomato season is the best season!
Tomato Pie
Cost $14.14 recipe / $1.76 serving
Ingredients
- 6 roma tomatoes ($1.68*)
- ½ tsp salt (divided, $0.01)
- 1 tsp olive oil ($0.07)
- ½ cup mayonnaise ($0.80)
- ½ cup ricotta cheese (liquid drained off top, $0.84)
- 2 cups cheddar cheese (shredded, $4.42)
- ¼ cup Parmesan cheese (shredded, $1.35)
- 2 large eggs (divided, $0.74)
- ¼ tsp cayenne pepper ($0.02)
- 2 garlic cloves (minced, $0.16)
- ¼ tsp black pepper (freshly cracked, $0.04)
- 2 Tbsp fresh basil (minced, (optional) $0.89)
- 1 puff pastry sheet ($3.12**)
Video
Instructions
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Preheat your oven to 375°F and slice 6 Roma tomatoes into ¼-inch thick slices.***
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Sprinkle tomatoes with 1/8 tsp of salt and a drizzle of olive oil and roast on a parchment-lined baking sheet for 20 minutes until wilted but not browned. The goal is to concentrate the flavors and get some of the moisture out. (If they are particularly juicy after coming out of the oven, pat them dry with a clean paper towel.)
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Whisk together the mayonnaise and ricotta cheese. Set aside.
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Add shredded cheddar cheese, shredded Parmesan cheese, 1 egg, cayenne pepper, minced garlic cloves, black pepper, the remaining salt, and fresh minced basil (if using) to the bowl with the mayo and ricotta cheese. Mix until well combined.
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Roll out puff pastry between 2 sheets of parchment paper to about 10×10”. Remove parchment paper and drape over a 9-inch glass pie pan.
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Fill bottom with half of the cheese mixture, then alternate tomatoes and cheese mixture until both are used up (I had 2 layers of each). Finish with the last of your sliced tomatoes on top.
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Fold the corners of the puff pastry sheet over the top of the pie. You don’t have to make the crust look perfectly symmetrical. I think it adds to the rustic appeal of this super easy savory tomato pie.
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In a small bowl, gently scramble the second egg to create an egg wash. Brush the egg wash all over the visible parts of the puff pastry crust. This will help give it a golden color and create a nice shine.
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Turn the temperature of your oven up to 400°F (this is important to ensure the filling cooks through). Once preheated at the higher temperature, bake for 20-25 min or until crust is puffy and golden. Let cool for 15-20 min before cutting to allow the filling to set.****
See how we calculate recipe costs here.
Notes
**A pre-made puff pastry sheet makes this recipe super quick and easy. I used the Pepperidge Farm brand I found at my local Walmart.
***The tomato prep steps are particularly important. The juiciness of the tomatoes will play a role in how thick and set your filling will be in the end. I recommend 1/4″ thin slices because it will still be easy to pick up off the parchment, but it will not be as juicy or as wet as a thicker slice.
****If your crust is not golden brown, you can leave the pie in for another 5-10 minutes. If your crust is browning too much, you can gently place a piece of tinfoil on top of whatever area is browning too fast compared to the rest of your pie. Make sure to cool your pie before slicing to ensure the filling sets.
Nutrition Information
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!how to make Tomato Pie step-by-step photos
Prep the tomatoes: Preheat your oven to 375°F and slice 6 Roma tomatoes into ¼-inch thick slices. I don’t recommend slicing them much thicker than this, as they might not dehydrate enough in the oven (which can cause your filling to not set correctly).
Roast the tomatoes: Sprinkle tomatoes with ⅛ tsp of salt and 1 tsp olive oil. Roast the tomatoes on a parchment-lined baking sheet for 20 minutes until wilted but not browned. The goal is to concentrate the flavors and get a little bit of the moisture out. If they’re still really juicy once they come out of the oven, blot them with a paper towel.
Make the filling: Add ½ cup of mayonnaise and ½ cup of ricotta cheese to a bowl and whisk. Set aside.
Add 2 cups of shredded cheddar cheese, ¼ cup of shredded Parmesan cheese, 1 large egg, ¼ tsp of cayenne pepper, 2 minced garlic cloves, ¼ tsp black pepper, the remaining salt, and 2 Tbsp of fresh minced basil (if using) to the bowl with the mayo and ricotta cheese. Mix until well combined.
Assemble the pie: Roll out puff pastry between 2 sheets of parchment paper to about 10×10”. Remove the parchment paper and drape the pastry sheet over a 9-inch glass pie pan.
Fill the bottom with half of the dish with the cheese mixture.
Then, alternate cheese mixture and sliced tomatoes. (Note: this photo shows how dehydrated your tomatoes should be after roasting them in the oven!)
Repeat until the tomatoes and cheese mixture are both used up. (I had 2 layers of each.)
Finish with the last of your sliced tomatoes on top.
Fold the corners of the puff pastry sheet over the top of the pie. You don’t have to make the crust look perfectly symmetrical. I think it adds to the rustic appeal of this super easy savory tomato pie.
Add an egg wash: In a small bowl, gently scramble the remaining egg to create an egg wash. Brush the egg wash all over the visible parts of the puff pastry crust. This will help give it a golden color and create a nice shine.
Bake: Turn the temperature of your oven up to 400°F. This is very important to ensure the filling cooks through properly. Bake for 20-25 minutes or until crust is puffy and golden. Let your pie cool for 15-20 minutes before cutting to allow the filling to set. If you try to slice into it right away, the filling will likely be juicy! Serve and enjoy.
This southern tomato pie recipe is the perfect main meal, side dish, or snack for any occasion!
What Else Can I Add?
The fresh flavors make it easy to customize this recipe for tomato pie with anything else you have on hand. Here are a few other possible additions:
- Freshly grated ginger and a dusting of brown sugar (It sounds wild, but you can trust me!)
- Caramelized onions
- Sliced chives
- Sauteed mushrooms
Storage Instructions
This homemade tomato pie makes fantastic leftovers! Store them in the refrigerator in an airtight container for up to 5 days. You can enjoy this pie cold or hot, using the oven to reheat it if desired. While this pie can be frozen, I don’t really recommend it because the mayo filling may separate, and tomatoes can become mushy when thawed.
