Fresh Tomato Puff Pastry Pie

Prep Time

25 minutes

Prep Notes

You say tomato, I say, tomato!

To use SCOTT DAIGRE'S coined word - "TOMATOMANIA" time is here!  

It's that time of year when your garden's abundance is happening and the local farmers markets are bursting with a brightly colorful array of tomatoes of all shapes and sizes.  Picking or buying truly fresh produce is a pleasure and we hope it is a regular event in your daily life.  The what to do with them shouldn't be a dilemma, it should be an easy button and become second nature.  

As easy as keeping for later use:

1.  Hull stem end, place in freezer bag and freeze, cutting really large tomatoes in half or quarters.  Use in soups, stews & even juices.

2.  Make raw pureed sauce and freeze.

3.  Make cooked seasoned sauce and can.

And, especially to pick, prepare, eat & enjoy asap:

1.  Make this recipe, just scroll down.

2.  Heirloom Tomato Panzanella

3.  Cascadilla Soup


Tomatoes are rich in vitamins AC & K, as well as significant amounts of vitamin B6, folate and thiamine.

Cooking Time

35 - 40 minutes total


20 plus pieces



1 box frozen puff pastry, thawed

Fresh heirloom, organic, local or homegrown tomatoes – any sizevariety and color, sliced, seeded and drained

Garlic, 3 – 4 cloves

Fresh herbs – basil, chives, sage, oregano

Sheep’s Milk parmesan or other cheese

Optional/Additional: Onion or/and fennel, if low on tomatoes or just want and have

Sea salt & freshly ground pepper

SERVES: 6 - 12+ May be cut in any size to be an entree with salad or finger food sized bites.


Prepare Puff Pastry Crust

  1.  On large sheet tray, place puff pastry on oiled or sprayed parchment paper and roll out slightly using wooden rolling pin, glass or wine bottle.
  2. Place slightly smaller parchment paper sheet on top, leaving an edge which will create a crust.  Place smaller toaster oven tray or something similar as a weight on top.
  3. Bake in preheated oven 375 degrees until puffed and slightly golden, about 15 minutes.  Remove from oven, remove weight & parchment.

Prepare Toppings

  1. Slice tomatoes in half or thin slices and using hands remove seeds and wet juice into compost collecting bowl.  Place each slice on dish towel to drain.
  2. If using fennel or onion, thin slice on mandoline or with knife.
  3. Peel and chop garlic cloves.
  4. Chop or snip fresh herbs.

 Assemble Toppings & Bake

  1. Sprinkle shredded cheese minimally on pastry.
  2. Arrange tomatoes on top next.  Note: If using fennel or onion, place these on pastry first, then arrange tomatoes.
  3. Sea salt & pepper, additional cheese, if desired.
  4. Bake 325 – 350 degrees until super golden brown,about 20 minutes depending on your oven. 
  5. Top with fresh herbs or include them in the layers under the tomatoes.
  6. Remove from oven.  
  7. Cut. Eat. Enjoy!


PUFF PASTRY:  Classic Puff Pastry by Dufour Pastry Kitchens is available in the freezer case at most Whole Foods Markets and health food stores.


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