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}

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

Units Scale

1 prepared puff pastry crust, very cold

3-4 large heirloom or vine-ripened tomatoes

3/4 cup cherry tomatoes

2 tablespoons fresh basil leaves, julienned, plus whole leaves for garnish

1 teaspoon coarse sea salt (for salting tomatoes)

1/2 teaspoon black pepper

1 egg, for brushing the crust

Cheese mixture:

1/2 cup shredded Gruyere cheese

2.5 ounces Boursin cheese (about 1/2 a box)

2 tablespoons cream cheese

1 tablespoon lemon juice

2 teaspoons Dijon mustard

1/4 teaspoon black pepper

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Instructions

To begin, preheat oven to 425°F.
For the tomatoes: wash and slice the fresh tomatoes into 1/2 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