Savory tomato pie

Name: Savory tomato pie
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 55 min
Yield: 8
Cuisine: european
Ingredients: 4 tomatoes; 1 shallot; 1 clove garlic; 0.5 tsp thyme; 0.5 tsp oregano; 1 tbsp unsalted butter; 2 puff pastry sheets; 0.5 oz shredded Gruyère cheese; 0.5 oz Parmesan cheese (grated); 0.5 cup mayonnaise; 1 egg yolk; salt; pepper; sugar; unsalted butter (for greasing)

Based on 29 ratings

In app

Devan Grimsrud

Food Editor at Kitchen Stories

www.instagram.com/devan.grimsrud/

"This savory pie is impressive, yet incredibly easy to throw together. Serve it in small slices as an appetizer or snack or make it to serve alongside a light salad for an easy lunch that will last you the whole week. Use the best tomatoes you can find, as the taste of your tomatoes will really drive this dish to be great, or let it fall flat. You can also use homemade pie dough or even go topless and use a savory, cracker and butter-based crust instead."

Difficulty

Medium 👍

Preparation

40 min

Baking

45 min

Resting

30 min

Ingredients

2Servings

MetricImperial

tomatoes

shallot

¼ clove

garlic

⅛ tsp

thyme

⅛ tsp

oregano

¼ tbsp

unsalted butter

puff pastry sheets

3¾ g

shredded Gruyère cheese

3¾ g

Parmesan cheese (grated)

28¾ g

mayonnaise

egg yolk

salt

pepper

sugar

unsalted butter (for greasing)

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

Cal389

Fat33 g

Protein5 g

Carb18 g

Step 1/5
- ¼ shallot
- ¼ clove garlic
- 1 tomatoes
- ⅛ tsp thyme
- ⅛ 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
- ¼ 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
- ¼ puff pastry sheet
- 3¾ g shredded Gruyère cheese
- 3¾ g Parmesan cheese (grated)
- 28¾ 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
- ¼ puff pastry sheet
- 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
- ¼ 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!
Enjoy your meal!