Introduction

This Southern Tomato Pie without mayo is a delicious twist on a classic favorite. It features a flaky puff pastry crust layered with juicy, seasoned tomatoes and a creamy cheese filling, finished with a drizzle of sweet hot honey. Perfect for a light lunch or a savory brunch treat.

Southern Tomato Pie Without Mayo Recipe - Recipe Image

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 topping)
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 preferred)

Instructions

Step 1: Preheat the oven to 325°F. Thaw the puff pastry for 30-40 minutes until pliable.
Step 2: Roll the puff pastry with a rolling pin so it extends 2 inches beyond all sides of your pie dish.
Step 3: Fit the puff pastry inside the pie dish and trim the edges neatly to be flush with the pan. Refrigerate until needed.
Step 4: Lay tomato slices in a single layer on a paper towel-lined sheet tray. Pat dry the tops, sprinkle with 1 tsp kosher salt, and let sit for 30 minutes to draw out moisture. Pat dry again on both sides.
Step 5: Toss the tomatoes with basil, minced garlic, dried oregano, and black pepper; set aside.
Step 6: Place the puff pastry-lined pie dish in the freezer for 5-10 minutes while preparing the cheese filling.
Step 7: In a medium bowl, blend cream cheese, goat cheese, and 1 cup parmesan using a hand mixer until smooth. Reserve ½ cup parmesan for topping.
Step 8: Add eggs, red wine vinegar, green onions, and ½ tsp kosher salt to the cheese mixture. Mix well until combined.
Step 9: Remove the puff pastry from the freezer. Layer half the tomatoes evenly on the crust.
Step 10: Spread half of the cheese mixture over the tomato layer.
Step 11: Add another layer of the remaining tomatoes, then top with the remaining cheese mixture.
Step 12: Finish with the last layer of tomatoes, sprinkle reserved parmesan cheese over the top.
Step 13: Bake the pie for 40 minutes until the edges puff up golden brown and the center is just slightly jiggly.
Step 14: Remove the pie from the oven and cool on a wire rack to room temperature.
Step 15: Drizzle with hot honey, slice, and serve warm or chilled.

Tips & Variations

For extra flavor, roast the tomato slices lightly before assembling to deepen their sweetness.
Substitute fresh herbs like thyme or parsley for basil to change the flavor profile.
If you prefer a thicker crust, use two sheets of puff pastry, layering and trimming as needed.
Use regular honey instead of hot honey if you want a milder sweetness.
Letting the pie chill overnight helps the flavors meld and makes slicing easier.

Storage

Store leftover tomato pie covered in the refrigerator for up to 3 days. Reheat slices gently in a low-temperature oven or enjoy cold. To keep the crust crisp, avoid microwaving directly as it can make the pastry soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of crust instead of puff pastry?

Yes, a traditional pie crust or shortcrust pastry works well as an alternative, though texture and cooking time may vary slightly.

What can I substitute for goat cheese?

I recommend using feta or ricotta cheese as a substitute, as they provide a similar tangy and creamy texture.

Southern Tomato Pie Without Mayo Recipe

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4.8 from 111 reviews

This Southern Tomato Pie without mayo features a flaky puff pastry crust layered with seasoned fresh tomatoes and a rich, creamy cheese filling made from cream cheese, goat cheese, and parmesan. Enhanced by fresh herbs and a hint of garlic, it is baked to golden perfection and finished with a drizzle of hot honey for a sweet and savory contrast. Perfect for a light lunch, brunch, or a savory snack, this tomato pie celebrates the bounty of ripe tomatoes without the heaviness of mayonnaise.

Author: Dylan
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Yield: 6 servings 1x
Category: Savory Pie
Method: Baking
Cuisine: Southern American
Diet: Vegetarian

Ingredients

Scale

Crust

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

Tomato Layer

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 dried oregano
¼ tsp black pepper

Cheese Filling

8 oz cream cheese (room temperature)
4 oz goat cheese (room temperature)
1 cup parmesan cheese (hand grated, plus ½ cup reserved for topping)
2 eggs (room temperature)
1 tbsp red wine vinegar
1 tbsp green onions (thinly sliced)
½ tsp kosher salt

Finishing

1 tbsp hot honey (or regular honey if preferred)

Instructions

Preparing the Crust: Preheat your oven to 325°F. Thaw the store-bought puff pastry for 30-40 minutes. Roll it out with a rolling pin until it extends about 2 inches larger than your pie dish on all sides. Fit the pastry carefully inside the dish, trimming the edges flush with the pan. Refrigerate the crust until needed.
Preparing the Tomatoes: Line a sheet tray with paper towels and arrange tomato slices in a single layer. Pat the tops dry with additional paper towels. Sprinkle 1 tsp kosher salt evenly over the tomatoes and let them sit for 30 minutes to draw out excess moisture. Afterward, dry the tops and bottoms of the slices again. Add fresh basil chiffonade, minced garlic, dried oregano, and black pepper to the tomatoes and gently toss to combine.
Making the Cheese Filling: Place the puff pastry crust into the freezer for 5-10 minutes to firm up while making the filling. In a medium bowl, use a hand mixer on medium speed to blend cream cheese, goat cheese, and 1 cup grated parmesan (reserve ½ cup for topping) until smooth and well combined. Add the eggs, red wine vinegar, sliced green onions, and ½ tsp kosher salt, mixing thoroughly to form a creamy filling.
Assembling the Pie: Remove the puff pastry from the freezer. Layer a portion of the seasoned tomatoes on the bottom of the crust. Spread half of the cheese filling evenly over the tomato layer. Add another tomato layer, then spread the remaining cheese mixture on top. Finish with a final tomato layer.
Baking: Bake the assembled pie in the preheated oven for 40 minutes. The puff pastry edges should be puffed and golden brown, with the center slightly jiggly but set. Remove from the oven and transfer to a wire rack to cool to room temperature.
Serving: Drizzle the cooled pie with hot honey or regular honey for a sweet finish. Slice and serve at room temperature or chilled, according to preference.

Notes

Salting the tomatoes is crucial to remove excess moisture and prevent a soggy crust.
Ensure cheeses are at room temperature for easier mixing and a smoother filling texture.
If you prefer a milder garlic flavor, reduce the amount or sauté the garlic lightly before mixing.
The pie can be served chilled and makes excellent leftovers.
You can substitute fresh oregano for dried if available, adjusting quantity to taste.
Use hot honey for a subtle spicy-sweet finish or regular honey for sweetness without heat.

Keywords: Southern tomato pie, tomato pie without mayo, puff pastry tomato pie, creamy tomato pie, savory tomato tart, cheese tomato pie