Savory tomato pie

Based on 25 ratings

Devan Grimsrud

Managing Editor at Kitchen Stories

instagram.com/devan.grimsrud/

Difficulty

Medium 👍
40
min.
Preparation
45
min.
Baking
30
min.
Resting

Ingredients

Servings:-8+
tomatoes
shallot
1 clove garlic
½ tsp thyme
½ tsp oregano
1 tbsp unsalted butter
2 sheets puff pastry
15 g shredded Gruyère cheese
15 g Parmesan cheese (grated)
115 g mayonnaise
egg yolk
salt
pepper
sugar
unsalted butter (for greasing)
Metric
Imperial

Utensils

  • 2 ovens
  • cutting board
  • 2 knives
  • frying pan (small)
  • cooking spoon
  • pie dish (9 in.)
  • bowl (small)
  • pastry brush
  • wire rack

Nutrition per serving

Cal
389
Protein
5 g
Fat
33 g
Carb
18 g
  • Step 1/5

    Preheat oven to 190°C/375°F. Peel and finely slice shallot and garlic. Slice tomatoes. Roughly chop fresh thyme and oregano leaves.
    • shallot
    • 1 clove garlic
    • tomatoes
    • ½ tsp thyme
    • ½ tsp oregano
    • oven
    • cutting board
    • knife

    Preheat oven to 190°C/375°F. Peel and finely slice shallot and garlic. Slice tomatoes. Roughly chop fresh thyme and oregano leaves.

  • Step 2/5

    Melt butter in a small pan over medium heat. Add shallot and garlic, season with salt and pepper, and sauté for approx. 8 - 10 min., or until the shallot just begins to brown.
    • 1 tbsp unsalted butter
    • salt
    • pepper
    • frying pan (small)
    • cooking spoon

    Melt butter in a small pan over medium heat. Add shallot and garlic, season with salt and pepper, and sauté for approx. 8 - 10 min., or until the shallot just begins to brown.

  • Step 3/5

    Grease a pie dish, add half of the puff pastry—you’ll have some overhang, don’t worry, that’s what you want. Add Gruyère cheese, Parmesan cheese, and mayonnaise to a bowl and stir to combine. Season with salt and pepper. Add the cheese mixture to the puff pastry-lined pie dish and spread evenly. Add shallot mixture and layer on sliced tomatoes. Season with salt, pepper, and sugar, and sprinkle with chopped fresh thyme and oregano.
    • 1 sheet puff pastry
    • 15 g shredded Gruyère cheese
    • 15 g Parmesan cheese (grated)
    • 115 g mayonnaise
    • salt
    • pepper
    • sugar
    • unsalted butter (for greasing)
    • pie dish (9 in.)
    • bowl (small)

    Grease a pie dish, add half of the puff pastry—you’ll have some overhang, don’t worry, that’s what you want. Add Gruyère cheese, Parmesan cheese, and mayonnaise to a bowl and stir to combine. Season with salt and pepper. Add the cheese mixture to the puff pastry-lined pie dish and spread evenly. Add shallot mixture and layer on sliced tomatoes. Season with salt, pepper, and sugar, and sprinkle with chopped fresh thyme and oregano.

  • Step 4/5

    Cut the second sheet puff pastry into approx. 1 ¼ cm/½ in. wide strips. Layer the strips to form a lattice pattern over the pie. Now trim both pastry sheets, leaving approx. 1 ¼ cm/½ in. of dough hanging over the sides. Press to seal the dough together and wrap it up around the edges.
    • 1 sheet puff pastry
    • knife

    Cut the second sheet puff pastry into approx. 1 ¼ cm/½ in. wide strips. Layer the strips to form a lattice pattern over the pie. Now trim both pastry sheets, leaving approx. 1 ¼ cm/½ in. of dough hanging over the sides. Press to seal the dough together and wrap it up around the edges.

  • Step 5/5

    Bake pie at 190°C/375°F for approx. 20 min. Open the oven, and carefully brush the top of the pie with beaten egg yolk. Bake for another approx. 20 - 25 min., or until the crust is golden brown. Remove from the oven and let cool on a wire rack for at least 30 min. before slicing. Enjoy!
    • egg yolk
    • oven
    • pastry brush
    • wire rack

    Bake pie at 190°C/375°F for approx. 20 min. Open the oven, and carefully brush the top of the pie with beaten egg yolk. Bake for another approx. 20 - 25 min., or until the crust is golden brown. Remove from the oven and let cool on a wire rack for at least 30 min. before slicing. Enjoy!