Description
A savory tomato pie is just what you need at your summer picnic.
Ingredients
Scale
- 2 lb tomatoes of various colors, sizes, and shapes
- 1 sheet store-bought puff pastry, preferably an all-butter version such as DuFour
- 4 oz (about 1 cup) grated mild cheddar cheese
- ½ cup plus 2 tbsp mayonnaise
- 2 tsp Dijon mustard
- Flaky salt and coarse-ground black pepper
- Fresh thyme leaves or sprigs
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
- Slice tomatoes a little under ½ inch in thickness. Transfer slices to a couple of layers of paper towels to drain.
- Roll out the puff pastry sheet on a floured surface into a rectangle about 8 X 11 inches. Transfer the pastry to the baking sheet. Turn up each side of the rectangle by about ½-inch to make a raised edge for the pie. Using a fork, dock (poke holes in it) the pastry every inch or so, which will help the pastry stay flat in its initial baking.
- Par-bake the pastry for 12 to 14 minutes until it has begun to color and rise a bit.
- While the pastry par-bakes, mix together in a medium bowl the cheese, mayonnaise, and mustard.
- Remove the pastry crust from the oven. Spoon the cheese-mayonnaise mixture over it, smoothing it evenly. Top with as many tomato slices as will fit, arranged in a pattern that pleases you.
- Return the pie to the oven and continue baking 15 to 20 minutes, until pastry crust is nicely browned and crisp. Slide the pie off the baking sheet and onto a baking rack to cool briefly. Serve warm or at room temperature, cut into squares or wedges.
