A tomato pie recipe with no mayo? If this sounds good to you, let's be friends. I grew up with a mother who LOVES mayo, but those genes did not pass on to me. While I like mayonnaise occasionally, it is not my thing- especially when making tomato pie.
This is a simple recipe, that is more reminiscent of an Italian tomato pie than a Southern tomato pie. This recipe makes use of those summer fresh tomatoes we all love. It is a savory pie that is perfect for brunch or even a light dinner.
If you are looking for another delicious tomato pie recipe, check out this goat cheese and tomato galette.
Let's get right into the pie-making and I will explain all of this as we work through this pie.
Puff pastry-using a store-bought puff pastry sheet really simplifies this recipe and cuts the prep time down. If you want, you can also use homemade pie crust, if you have been following me for any amount of time, you know this is my favorite recipe for homemade pie dough.
Ricotta cheese- you can use full fat or reduced fat. I have tried it both ways and like it both ways!
Egg- this helps to bind the ricotta when baking.
Parmesan cheese- this is grated.
Spices- I used basil, oregano, thyme, salt, and black pepper. I used dry spices, but also love fresh herbs when I have them!
Tomatoes- Even though heirloom tomatoes are beautiful, my favorites to use are Roma tomatoes. I will explain more about this below.
Olive oil- it doesn't take much. It is only for brushing the edges and the tomatoes if you want.
How to make
Drain tomatoes- Slice your tomatoes sprinkle them with salt and lay them on paper towels. (I will explain more about this process below) Let them sit for 30-45 minutes.
Roll out one sheet of thawed puff pastry. Place it on a parchment-lined baking sheet.
Mix together the ricotta, egg, spices, and parmesan cheese in a small bowl.
Spread the cheese mixture evenly over the puff pastry, leaving an inch edge all the way around.
Place the tomatoes on top. If you are using lots of tomatoes, they can be shingled on. Or you can add the tomato slices in a single layer.
Brush the outer edge with olive oil. You can also sprinkle this with salt, pepper, and parmesan if you want.
Bake until the edges of the crust are golden brown and the tomatoes soft.
Why use Roma tomatoes in baking?
Let me share a few of the reasons I prefer using Roma tomatoes in this pie.
- Low Moisture Content: Roma tomatoes have less water content compared to other tomato varieties. This is crucial for tomato pie because excessive moisture can lead to a soggy crust. Roma tomatoes help maintain the pie's structure and prevent it from becoming too watery during baking.
- Rich Flavor: Roma tomatoes are known for their rich, concentrated tomato flavor. This robust flavor profile adds depth and intensity to the tomato pie, enhancing its overall taste.
- Meatiness: Roma tomatoes have a meaty texture with fewer seeds and less pulp. This characteristic makes them easier to slice and layer in the pie, contributing to a visually appealing presentation and a more substantial bite.
- Consistency: Roma tomatoes are consistent in size and shape, making them easier to work with for uniform pie layering and presentation.
Why drain tomatoes before making tomato pie?
Draining tomatoes before making tomato pie serves several important purposes.
Firstly, tomatoes naturally contain a lot of moisture, and draining helps remove this excess liquid, preventing the pie's filling from becoming too watery and causing a soggy crust.
Secondly, it improves the texture of the pie by creating a firmer and less runny filling, contributing to a more satisfying mouthfeel. Additionally, draining enhances the tomato flavor in the pie, as it removes excess moisture, allowing the tomato essence to concentrate, resulting in a more flavorful and robust filling.
Salt is used during the draining process to further draw out moisture from the tomatoes, which can be especially helpful when dealing with very juicy tomatoes.
How to store the tomato pie
- Allow the Pie to Cool: Before storing, ensure the tomato pie has cooled to room temperature. This prevents condensation from forming inside the container.
- Slice the Pie (Optional): If the tomato pie is in a whole pie form, you can slice it into individual portions. This makes it easier to reheat only the portions you need.
- Wrap in Plastic Wrap or Parchment Paper (Optional): To prevent the pie crust from becoming overly soft, you can wrap each slice in plastic wrap or parchment paper. This is an optional step but can help maintain texture.
- Place in an Airtight Container: Transfer the tomato pie slices or the whole pie into an airtight container. Make sure the container is the appropriate size to prevent excess air circulation, which can lead to drying.
- Seal Tightly: Seal the container tightly to prevent air and moisture from entering. If you're using plastic wrap or parchment paper, ensure it's securely wrapped.
- Label and Date: It's a good practice to label the container with the date of storage. This helps you keep track of freshness.
- Store in the Refrigerator: Place the airtight container with the tomato pie in the refrigerator. Store it on a shelf, not in the door, as the temperature is more consistent on shelves.
- Consume Within 3-4 Days: Tomato pie without mayo can typically be refrigerated for 3-4 days while maintaining its quality and safety.
Tips and tricks
- You can always use other tomatoes if you prefer. Be sure to drain them the same way I showed in the recipe.
- I prefer using kosher salt or coarse salt for better flavor in this recipe.
- If you don't like ricotta or don't have it on hand, you can always use cream cheese too. Just know the filling will be a bit more dense.
- You can slice fresh basil leaves and sprinkle them over the top of the pie after it has baked for an extra pop of flavor.
- This can also be made in a pie dish. Roll out the puff pastry and fit it into your pie dish. Trim off excess as it is rectangular and the pan plate is round. I would suggest blind baking for about 5-7 minutes if you use this method as it takes a little longer to bake in a pie pan than a sheet pan.
- If you want a cheesier pie, you can also add ½ cup of shredded mozzarella cheese or sharp cheddar cheese to the ricotta mixture.
- Cutting your tomatoes into thin slices is an option as well. I would recommend blind baking if you want to do this as the tomatoes will bake quickly. Blind bake the crust for about 5-7 minutes.
Why is my tomato pie watery?
- Drain Tomatoes: Place sliced tomatoes on a paper towel or colander, salt, and let sit for 30-45 minutes. Pat dry with paper towels.
- Even Layering: Layer tomato slices evenly.
- Choose Cheeses Wisely: Use cheeses with lower moisture content or reduce cheese quantity.
- Proper Baking: Bake the pie until the crust is golden brown and the filling sets.
- Rest After Baking: Allow the pie to rest for 15-30 minutes after baking before slicing and serving.
Can you leave tomato pie out overnight?
Leaving a tomato pie with ingredients like tomatoes, ricotta, egg, Parmesan, and spices out at room temperature overnight is not recommended from a food safety perspective.
Tomatoes and dairy products, like ricotta and Parmesan, are perishable and can support the growth of harmful bacteria when left at room temperature for an extended period. Additionally, the presence of eggs in the recipe increases the risk of bacterial growth if not properly refrigerated.
To ensure the safety and quality of your tomato pie, it's advisable to refrigerate it within two hours of baking or serving. This helps prevent foodborne illnesses and preserves the freshness of the ingredients. If you have leftover pie, store it in an airtight container in the refrigerator and consume it within a few days.
How to reheat tomato pie in the oven
- Preheat Your Oven:
- Preheat your oven to 350°F (175°C) to ensure even reheating.
- Slice the Pie: If the tomato pie is in a whole pie form, slice it into individual portions. This allows for more even reheating.
- Wrap in Aluminum Foil (Optional):
- You can loosely wrap each slice of tomato pie in aluminum foil to help retain moisture and prevent the crust from over-browning during reheating. This step is optional but can be particularly helpful if the crust is delicate.
- Place on a Baking Sheet:
- Arrange the tomato pie slices on a baking sheet. This makes it easier to handle and ensures that any drips or spills are caught.
- Reheat in the Oven:
- Put the baking sheet with the tomato pie slices in the preheated oven.
- Reheat for approximately 10-15 minutes, or until the slices are warmed through. The exact time may vary based on the thickness of the pie and your oven.
- Check for Doneness:
- After the suggested reheating time, check the tomato pie slices to ensure they are warmed to your liking. They should be hot all the way through.
How to reheat tomato pie in the microwave
- Slice the Pie: If the tomato pie is in a whole pie form, consider slicing it into individual portions. This allows for more even reheating in the microwave.
- Place on Microwave-Safe Plate:
- Lay the tomato pie slices on a microwave-safe plate, ensuring they are not stacked on top of each other to promote even heating.
- Cover with a Microwave-Safe Cover or Microwave-Safe Paper Towel:
- To prevent splattering and help retain moisture, cover the tomato pie slices with a microwave-safe cover or a microwave-safe paper towel. Do not use regular paper towels, as they can catch fire in the microwave.
- Reheat on Low to Medium Power:
- Use the microwave's low to medium power setting (30-50% power) to reheat the tomato pie. This gentler approach helps prevent overcooking and maintains the texture.
- Reheat in Short Intervals:
- Heat the tomato pie slices in 20-30 second intervals. After each interval, check the slices for doneness. Continue reheating in short bursts until they are warmed to your liking. Be cautious not to overheat, as this can make the pie too hot and may affect its texture.
Other Tomato Recipes
- Simple Roasted Tomato Caprese
- Sun Dried Tomato and Olive Scones
- Corn Chowder With Sun Dried Tomatoes
- Tomato and Goat Cheese Galette
- Loaded Mediterranean Hummus
Herbed Ricotta and Tomato Puff Pastry Tart
- baking sheet
- Rlling pin
- 1 sheet thawed puff pastry
- 1 cup ricotta
- ½ cup grated parmesan
- 1 egg
- 2 teaspoons minced garlic
- 1 teaspoon oregano
- ½ teaspoon basil
- ¼ teaspoon thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2-4 tomatoes depending on size. Mine took 4 roma tomatoes.
- 1 tablespoon olive oil
- Preheat oven to 400 degrees. I like to use the convection setting for this bake, if you have it, use it. Line a baking sheet with parchment paper and set it aside.
- Open up your puff pastry and roll it out a little. I rolled mine until it was about 2 inches bigger on each side than what it started as.
- Place it on the baking sheet. Mix the ricotta, egg, parmesan cheese, and spices together.
- Spread over the puff pastry, leaving 1 inch all the way around with the filling.
- Slice your tomatoes about ¼ inch thick. Place them side-by-side over the ricotta filling. sprinkle lightly with salt.
- Brush the edges of the puff pastry with olive oil. Place in the oven and bake for 12-18 minutes. The puff pastry should be puffed and a beautiful golden brown color.
- Remove from oven. I think this is best served while it is still hot, but it is also good cooled.
- That is it, you are done! Now, sit back and enjoy. You deserve it.