Rich and Creamy Tomato Pie Without Mayo

August  9, 2013
0 Ratings
  • Serves 6-8 people
Author Notes

You will have a hard time letting this creamy tomato pie cool before you cut into it and take a bite. It is one of the best things you can make during the summer. Bring the pie to a picnic, luncheon or slice it up for dinner with a light salad.

Instead of using mayonnaise, I prefer to blend goat and cream cheese together with a little red wine vinegar, garlic, Oregano and Sage French Grey salt, and olive oil to create a more complex flavor. The goat and cream cheese perfectly compliments the tomatoes, basil and shallots. Finish the tomato pie with a layer of shredded white cheddar cheese which will bubble and brown slightly.

What You'll Need
  • Tomato Filing
  • 4 large, ripe tomatoes
  • 2 pinches Margarita Himalayan Pink Salt
  • 1/4 cup fresh basil
  • 1 tablespoon garlic, minced
  • 1/4 cup shallots, minced
  • Goat and Cream Cheese Filling
  • 4 ounces cream cheese, softened
  • 6 ounces goat cheese
  • 1 cup white cheddar, shredded
  • 1 tablespoon garlic, minced
  • 2 tablespoons shallots, minced
  • 1/2-1 teaspoons Oregano and Sage French Grey salt
  • 1 tablespoon lemon juice, freshly squeezed
  • 2 tablespoons red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1 buttery pie crust, preferably homemade
  • 1 cup white cheddar cheese, shredded for top of pie
  1. Make the crust or thaw a frozen one. I highly recommend making a buttery homemade crust. You can make it ahead of time and freeze it or place in your refrigerator for a week well wrapped in plastic. If you do not have time, Wholly Wholesome pie crusts are very good and there are gluten free crusts as well.
  2. Wash and cut up the tomatoes. Remove the seeds and place tomatoes in a strainer over a bowl to catch the juices. Add some Margarita Himalayan Pink Salt to the tomatoes to help them start breaking down. Let the juices drain into a bowl for at least 10 minutes. If you skip this step, you will have a soggy pie.
  3. Chop the basil leaves, 1 shallot, and 2 cloves of garlic. Pack the chopped basil into a 1/4 cup measuring cup and add the basil to the tomatoes. Measure 1/4 cup of chopped shallots and 1 tablespoon of minced garlic. Add to the tomatoes. Toss all the ingredients together.
  4. Make the goat or feta and cream cheese spread. I use goat but you choose what cheese you like best. Place 6 ounces of goat cheese crumbles in a food processor. Add 4 ounces of softened cream cheese and 1 cup of cheddar cheese. Now add 1 tablespoon minced garlic, 2 tablespoons minced shallot, 1/2 teaspoon Oregano and Sage French Grey, 1 tablespoon freshly squeezed lemon juice, 2 tablespoon red wine vinegar, and 1/2 cup of good olive oil. Mix together until smooth. Taste and see if you want another 1/2 teaspoon of Oregano and Sage herb salt.
  5. Squeeze the tomatoes again to make sure you removed as much liquid as possible. Place the tomatoes in the pie crust. Spread the cream cheese spread over the tomatoes. Sprinkle 1 cup of cheddar cheese over the cream cheese spread.
  6. Bake at 350 degrees conventional or 335 degrees convection for 25 to 30 minutes until the sides are bubbling and the cheddar cheese has browned. Let sit for 15 minutes to cool and firm up or it will be a little soupy. We usually cannot wait and cut into within 5 minutes. It is so good! Enjoy.

See what other Food52ers are saying.

  • Tom Kane
    Tom Kane
  • Rebecca Sunderman
    Rebecca Sunderman
  • BackToOrganic
  • Komal
  • Mary Henderson Bosch
    Mary Henderson Bosch

7 Reviews

Tom K. January 24, 2021
I read the reviews, and made a few minor changes. I pre-baked the crust and I used only 1/4 cup of olive oil. It was delicious, my wife loved it. It was still a bit watery though, I should have squeezed the tomatoes more.
Rebecca S. June 28, 2019
I was really excited about this recipe because my son doesn’t care care or mayo, but I love tomato pie. However, though I followed the recipe exactly, swear and squeezed the tomatoes, this pie was SO OILY!!! It called for a 1/2c EVOO in the cheese mixture for the top. I thought that seemed like a lot, but once it was mixed it didn’t look oily. It had a nice consistency going on. It was horrible; we couldn’t even eat it. I think if I try it again I’ll omit the EVOO.
Mary H. August 4, 2020
I so wish I had read the reviews, first. I just wasted an hour of my time and some very expensive ingredients. Heads up, prebake the crust.
Autumn September 18, 2016
Can you freeze this?
Carol C. September 1, 2014
Well, I just ate a piece of this tomato pie. As I was putting it into the oven, I had a thought- was I supposed to pre bake the crust? Well, as I bite into this pie, an di can see the soggy, raw bottom, while the upper part is done to perfection, I say to myself" why don't they tell you to pre bake the pie crust in the recipe? It's not hard- just a little note in the first paragraph where they are telling you to make your own pie crust ( which I did) - just to pop it in the oven for 20 or so min before adding the tomatoes & cheese mix. Other than this little faux pas-it's a wonderful recipe-the tomato cheese filling was so delicious! Pre bake your crust!
BackToOrganic August 13, 2013
My son as well as several friends are allergic to eggs so we cannot use mayo. It is challenging at times but sometimes we end up with a dish like this tomato pie we prefer more than the traditionally made recipe.
Komal August 13, 2013
I don't get the mayonnaise bit but this looks good!