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Prep time
1 hour 30 minutes
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Cook time
50 minutes
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makes
1 (12x12-inch) freeform pie
Author Notes
Making a galette is the quickest way to a tasty tomato pie in the summer, but this roasted one is worth the extra time. But know that extra time, in this case, doesn’t mean much extra effort. Cherry or grape tomatoes (plus plenty of garlic) are first roasted slowly in the oven. Since tomatoes are notoriously juicy and high in moisture, roasting them before baking helps to concentrate those juices (not to mention the flavor). Later, when they are wrapped in pie crust and baked, the moisture further amplifies. Rather than weighing down the bottom crust, the mixture becomes delightfully rich and jammy instead. Plus, roasting provides the especially delicious by-product of roasted garlic.
When I’m assembling the pie, I squeeze the tender roasted garlic cloves onto the surface of the dough, then use a spatula to gently mash and spread them over the surface—this flavor absolutely permeates both the dough and filling, giving you sweet roasted garlicky notes in every single bite. And since you’re spending a little extra time on this pie, why not add a decadent final touch with thick slices of brie that are laid over the tomatoes before the pie bakes. In the oven, they melt over and into the roasted tomatoes to create a creamy, gooey top layer.
But just in case you’re wanting to try another route: You can swap the brie for this Southern-inspired tomato pie topper, which I learned from the fabulous cook Dora Charles from Savannah. In a small bowl, whisk ¼ cup (60 grams) mayonnaise with ½ cup (50 grams) shredded sharp cheddar cheese, and spoon it over the tomatoes before folding the crust edges over to encase the filling. Since mayonnaise is made up of oil and egg, in the oven it has the most amazing effect on the pie. The oil sinks down, further enriching the tomato filling. The egg and cheese work together to form a dazzlingly crisp top crust on the surface of the pie, which yields when you slice it to reveal a thin layer of creaminess and meltiness below. Whichever topping you choose, get ready for a truly top level tomato pie. —Erin Jeanne McDowell
Test Kitchen Notes
Reproduced by permission of Harvest, an imprint of HarperCollins Publishers. All rights reserved.
Rough Puff Pastry recipe linked here. —Food52
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Watch This Recipe
Roasted Tomato Freeform Pie
Ingredients
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2 pounds
(907 grams) cherry or grape tomatoes
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10
large garlic cloves (about 50 grams), unpeeled and smashed with the side of a knife
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3 tablespoons
(45 grams) extra-virgin olive oil
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1 tablespoon
fresh rosemary, chopped, plus extra sprigs for finishing (about 3 grams)
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1 tablespoon
fresh thyme, chopped, plus extra sprigs for finishing (about 3 grams)
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Kosher salt, to taste
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Freshly cracked black pepper, to taste
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1
batch Rough Puff Pastry Recipe (*see headnote)
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8 ounces
(226 grams) brie, camembert, or other soft-rind creamy cheese, cut into ½- inch-thick slices (or, see headnote)
Directions
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Roast the tomatoes: Heat the oven to 400°F/204°C. Spread the tomatoes and garlic in an even layer on an unlined baking sheet. Drizzle the olive oil over the tomatoes and toss well to combine. Sprinkle the rosemary and thyme evenly over the mixture, then season with salt and pepper.
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Transfer the baking sheet to the oven and roast until the tomatoes are blistered and appear collapsed, 25 to 30 minutes. Let the tomatoes cool completely. Raise the oven temperature to 425°F/218°C.
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While the tomatoes cool, roll out the puff pastry on a lightly floured surface to ¼ inch / 3 millimeter thick, a little larger than 15x15-inch / 38x38-centimeter square. Transfer it to a parchment-lined baking sheet (don’t worry if it hangs over the edge of the pan—you will be folding the edges over, then dock it all over with a fork.
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In a small bowl, squeeze the roasted garlic out of its skin onto the crust, and use a small offset spatula to mash it and gently spread it over as much of the base as you can, but aiming to leave at least 2 inches / 5 centimeters uncovered around the edges.
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Arrange the tomatoes in an even layer in the center of the dough, continuing to leave the edges uncovered. Arrange the cut brie (or other cheese) in an even layer over the tomatoes. Fold the uncovered edges up over the tomatoes, encasing the perimeter of the filling. Brush the egg wash evenly over the exposed puff pastry.
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Transfer the baking sheet to the oven and bake until the crust is evenly golden brown and very crisp, 30 to 35 minutes. Garnish with the extra rosemary and thyme sprigs, if using. Allow the pie to cool for 15 minutes before serving.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!
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