Southern Tomato Pie Without Mayo Recipe
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.
- 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
