French Tomato Pie Recipe {No Mayo}

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.

For more sophisticated brunch favorites, try my French-Style Salmon Omelette or Smoked Salmon Quiche next.

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. 

FAQ's and Serving Suggestions:

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