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.
- 1 sheet puff pastry, thawed
- 6 heirloom tomatoes, medium on average
- 1 tablespoon salt
- 1 teaspoon dried basil
- 1 teaspoon herbs, du provence
- 1 tablespoon dill, paste (optional)
- 1⁄2 lemon, juice of
- 1 1⁄2 cups crushed garlic cheese croutons
- 6 eggs
- I used a mixture of color and sizes of tomatoes for complexity of flavor and texture. Good tomatoes are a must.
- Slice tomatoes about a quarter inch thick and very lightly salt both sides.
- Mix herbs into tomatoes and let sit for 10+ minutes while oven is preheating at 350°F.
- 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.
- 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.
- 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.
- Add crushed croutons and dill paste if desired. Mix everything together.
- Layer tomatoes neatly into par baked crust and fill gaps with mositened crouton crumbs.
- Use puff pastry scraps to make a broken top crust by stretching pieces over top of pie.
- Beat the 6 eggs (or less) in a bowl and slowly pour into crevices of pie. Lightly brush top crust with some egg.
- Bake for 30 minutes or until top crust is lightly browned and eggs are fully set.
- Let cool 10 minutes before serving with mixed baby greens. Await praise from family and friends.