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This savory French Tomato Pie brings a sophisticated twist to the classic southern version of tomato pie. Fresh garden tomatoes come together with a flaky crust, Dijon mustard and Boursin cheese. And we're skipping the mayonnaise altogether (gasp!).
Having spent the majority of my life in the Southern US, I speak with some authority on the classic tomato pie, complete with the full cup of mayonnaise and loads of cheddar cheese.
This? This is not that pie. This is the tomato pie that went on holiday to Paris and came home with a French accent, a recipe for authentic baguettes, and a carry-on full of thoughtfully curated souvenirs for her friends.
This French pie brings more complex flavor with Dijon and Gruyere and Boursin, and more rustic charm with the simple fold-over puff pastry crust - no blind bake or pie weights required.
So let's take our southern state of mind on a jaunt to Paris.
Ingredients needed to make this pie:
Before we get to the step by step directions, a few notes about the ingredients:
Flaky crust: traditional Southern tomato pie uses regular pie crust. I prefer a light and flaky puff pastry crust. Either will work! If using pie crust, add 5-8 minutes of cooking time.
Fresh tomatoes: Heirloom tomatoes pack a lot of fresh tomato flavor. They have very few of the big watery seed pouches that commercially farmed tomatoes produce, and which can produce a soggy tomato pie. I use a combination of heirloom and cherry tomatoes for the best flavor and appearance.
Cheese: the recipe calls for a combination of cream cheese, Boursin and Gruyere cheese. Substitute regular Swiss cheese, Monterey Jack or gouda, if needed.
Full ingredient list and measurements included in the printable recipe card below.
Step by step instructions:
1. Prep tomatoes
To begin, preheat oven to 425°F.
Wash and slice the fresh tomatoes into ½ inch slices. Remove the tomato seeds and lay the slices on a double layer of paper towels. Cut cherry tomatoes in half, remove seeds and place tomatoes on paper towels, cut side up.
Next, sprinkle coarse sea salt over the top of the tomatoes. Turn the small tomatoes face down on the paper towels. Leave the tomatoes out on the counter to drain for 10 minutes.
Use a layer of paper towels to remove any last bit of liquid and most of the salt from the ripe tomatoes.
2. Make cheese mix
While the tomatoes are draining, make the cheese mixture. Combine shredded Gruyere cheese, Boursin garlic and herb cheese, cream cheese, fresh lemon juice, Dijon mustard and black pepper in the bowl of food processor or mini-chopper.
Blend or pulse until smooth. If your mixture feels too thick, add a tablespoon of cream or milk to make it spreadable.
3. Build pie
Remove the puff pastry from the refrigerator and transfer to a baking pan lined with parchment paper. Working quickly, spread the cheese mixture across the crust, leaving about a 1 inch border.
Then sprinkle half of the chopped basil over the cheese mixture. Top the basil and cheese mixture with a single layer of large sliced tomatoes.
Add a second layer and overlap the tomatoes, when needed, to ensure fresh tomato flavor in each bite. Finally, fill in any gaps with small tomato halves, with more tomatoes stacked in the center of the pie to build a little height.
Next, fold up the edges of the pastry, forming a rustic pie shape.
Using a pastry brush, gently cover the pie shell with the beaten egg to ensure a the pastry turns a deep golden brown.
4. Bake and serve
Immediately bake the tomato pie for 23-25 minutes. Once golden brown and cooked through, remove from oven and leave the pie to rest on the baking pan for at least 10 minutes before cutting.
Garnish with basil leaves and a crack of fresh black pepper when serving.
Looking for more brunch pie options? Try this Elegant Smoked Salmon Quiche!
FAQ's and Serving Suggestions:
Can I use a homemade pie crust or puff pastry?
Homemade crust, store-bought crust, frozen pie crust - anything meant for a savory flavor combination will work here.
Can I make this in a traditional pie pan?
You can! If you are using a 9-inch pie plate build two layers of cheese, then tomatoes, then spread a second layer of cheese, then tomatoes on top. Don't forget the fresh basil!
What other herbs work in this pie?
Fresh herbs like chives (or green onions, in a pinch), thyme leaves or even oregano would be good options in this easy recipe. If you're looking for a pop of freshness but no strong flavor, flat leaf parsley is a good choice.
What cheese substitutes could I make?
The use of sharp cheddar is encouraged by our southern sensibilities. Parmesan cheese or mozzarella cheese would be good substitutes for the gruyere cheese. You can also substitute the Boursin with goat cheese for the creamy cheese mixture.
What should I serve with this French Tomato Pie?
For a light dinner, I love it with a simple green salad and a bowl of vegetarian Portuguese Caldo Verde. For brunch or lunch, it's ideal with a light salad and a side of Honey Lime Fruit Salad.
How to store leftover tomato pie?
Wrap tightly or seal in an airtight container and keep in the refrigerator up to 3 days. To reheat your pie, warm your oven to 350°F and bake for 10-15 minutes.
French Tomato Pie Recipe {No Mayo}
- Author: Christina Jolam
- Total Time: 45 minutes
- Yield: 4-5 1x
Description
It's flaky, cheesy, summery and herbaceous. This French tomato pie is the lunch, light dinner and brunch recipe you've been waiting for.
Ingredients
UnitsScale
1 prepared puff pastry crust, very cold
3-4 large heirloom or vine-ripened tomatoes
¾ cup cherry tomatoes
2 tablespoons fresh basil leaves, julienned, plus whole leaves for garnish
1 teaspoon coarse sea salt (for salting tomatoes)
½ teaspoon black pepper
1 egg, for brushing the crust
Cheese mixture:
½ cup shredded Gruyere cheese
2.5 ounces Boursin cheese (about ½ a box)
2 tablespoons cream cheese
1 tablespoon lemon juice
2 teaspoons Dijon mustard
¼ teaspoon black pepper
Instructions
- To begin, preheat oven to 425°F.
- For the tomatoes: wash and slice the fresh tomatoes into ½ inch slices. Remove the tomato seeds and lay the slices on a double layer of paper towels. Cut the cherry tomatoes in half, remove seeds and place tomatoes on paper towels, cut side up. Sprinkle coarse sea salt over the top of the tomatoes, turn the cherry tomatoes cut side down on the paper towels, and leave on the counter to drain for 10 minutes.
- For the cheese mixture: while the tomatoes are draining, make the cheese mixture. Combine Gruyere cheese, Boursin garlic and herb cheese, cream cheese, lemon juice, Dijon mustard and black pepper in bowl of food processor. Combine until smooth, about 20-30 seconds. Taste and adjust seasoning. The cheese mixture will be thick, as we don't want to introduce too much moisture into the pie. But if your mixture feels too thick, add a tablespoon of cream or milk to ensure it's spreadable.
- To build the pie: use a layer of paper towels to remove any last bit of liquid and most of the salt from the ripe tomatoes. Remove the puff pastry crust from the refrigerator and transfer to a baking pan lined with parchment paper. Working quickly, spread the cheese mixture across the pastry, leaving about 1-inch border. Sprinkle the chopped basil over the cheese mixture. Top the basil and cheese mixture with a single layer of large sliced tomatoes. Add a second layer of tomatoes, overlapping where necessary to ensure fresh tomato flavor in each bite. Finally, fill in the gaps with cherry tomato halves, with more tomatoes stacked in the center of the pie. Fold up the edges of the pastry crust, forming a rustic pie shape. Using a pastry brush, gently cover the pastry crust with the beaten egg. Bake the tomato pie for 23-25 minutes. Remove from oven and leave to rest on the sheet pan for at least 10 minutes before cutting.
- To serve: garnish with fresh basil leaves and a crack of fresh black pepper when serving.
Notes
Use heirloom tomatoes and vine-ripened tomatoes, along with cherry tomatoes for the best result.
If substituting pie crust for puff pastry, increase baking time, according to package instructions.
- Prep Time: 20
- Cook Time: 25
- Category: Pies
- Method: Bake
- Cuisine: American, French, Vegetarian
Keywords: Savory Pies, Tomato Pie No Mayo, Easy Vegetable Pie Recipe, Vegetarian Dinner, Vegetarian Brunch
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About Christina Jolam
Christina Jolam is a fish-forward recipe developer, photographer, and food writer. She creates easy and impressive seafood-focused recipes that home chefs of all levels can make and share. Her recipes and seafood expertise have been featured on CNNHealth, MSN, Pip and Ebby, Savoring the Good, Eat Blog Talk and more. She spends most of her time in a seaside village in Portugal with her adventure-loving husband, Ramesh.
