Total Time
50mins
Prep 10 mins
Cook 40 mins

I was inspired for this by a caprese salad like pie but wanted to challenge myself to make do without cheese. I came out with something more amazing than I'd imagined a tomato pie could be. Bonuses are it is healthy and easy.

Ingredients Nutrition

Directions

  1. I used a mixture of color and sizes of tomatoes for complexity of flavor and texture. Good tomatoes are a must.
  2. Slice tomatoes about a quarter inch thick and very lightly salt both sides.
  3. Mix herbs into tomatoes and let sit for 10+ minutes while oven is preheating at 350°F.
  4. Lightly roll out puff pastry to fit your preferably deep dish pie pan. Place pastry in pan and cut excess off with a knife around edge of pan.
  5. Prick holes in bottom crust and bake for 5 minutes at 350 or until slightly cooked. This can be done while preheating, but will take longer.
  6. Drain tomatoes and if they are mostly sweet add lemon juice to balance. If you have some green or tart tomatoes, omit lemon. Save reserved liquid for a soup or chugging later.
  7. Add crushed croutons and dill paste if desired. Mix everything together.
  8. Layer tomatoes neatly into par baked crust and fill gaps with mositened crouton crumbs.
  9. Use puff pastry scraps to make a broken top crust by stretching pieces over top of pie.
  10. Beat the 6 eggs (or less) in a bowl and slowly pour into crevices of pie. Lightly brush top crust with some egg.
  11. Bake for 30 minutes or until top crust is lightly browned and eggs are fully set.
  12. Let cool 10 minutes before serving with mixed baby greens. Await praise from family and friends.