You know fall is quickly approaching when the countdown to college football has begun. (12 days, 17 hours, 30 minutes, and 34 seconds. Not that I checked or anything.) Time is flying by so fast, but I still have a few things on my summer checklist I need to accomplish. While I'm not sure if a dark summer glow is still in my future, there are a number of recipes that are possible thanks to the long growing season here in Georgia.
One of my yearly traditions is to make a classic tomato pie, which is basically a Southern spin on pizza (just add mayo.) A flaky pie crust, a cheddar and mayonnaise blend, and juicy garden tomatoes. What's not to like? But it always seems like a bit of a process, and I just haven't gotten around to whipping one up.
I've had piles of heirloom tomatoes sprawled across my counter tops for what seems like weeks now, so it was now or never. But this time around, I decided to give my retro tomato pie a little makeover. Not feeling domestic enough to whip up a pie crust, I figured frozen puff pastry might be just the solution to cut a few minutes from the recipe. I adjusted the other ingredient amounts, and what do you know? Perfection.
This makes a perfect summer appetizer, but I enjoyed it as a special lunch all on my own. This is one of those recipes that just takes you aback the first time you have a bite. You just won't believe how delicious (and easy) it is! And then you find yourself standing in the kitchen, shoveling eating slices without even getting a plate. And that's when you know you've had success, right?

2 ripe tomatoes, cut into 1/8-inch slices
1 sheet frozen puff pastry
3 tablespoons light mayonnaise
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
2 tablespoons finely chopped basil
Freshly grated Parmesan cheese, to taste
Kosher salt and freshly ground black pepper
Preheat oven to 400°.
Lay out the tomato slices on a large sheet of paper towels. Cover with more paper towels and allow to drain for approximately 30 minutes (this is crucial to not getting a watery tart). Meanwhile, remove the sheet of puff pastry from the freezer and allow to thaw at room temperature for 30 minutes.
Unfold the puff pastry onto a parchment-lined baking sheet, pinching to close any holes in the seams. Using a fork, prick the dough all over to prevent it from puffing up during baking.
Spread a thin layer of mayonnaise over the entire puff pastry. Sprinkle evenly with shredded cheddar and mozzarella cheeses. Arrange the tomato slices over the cheese. Season generously with kosher salt and pepper. Grate a generous amount of Parmesan cheese on top and garnish with freshly chopped basil.
Bake for 30 minutes, until the pastry is golden brown and the cheese is melted. Remove the pastry from the baking sheet and let cool on a wire rack for 5 minutes. Cut into 9 squares and serve immediately.
Related: How to Work with Frozen Puff Pastry
(Images: Nealey Dozier)

Mick Haigh Bowls fr...

Comments (29)
What a great lunch this would be today. I can imagine myself shoveling in a piece right now. :)
yum! will be trying this one.
This looks heavenly!!! My mouth is watering.
Great recipe. I would add a little garlic to it.
Dinner. Tonight. Any thoughts on what to replace the mayo with instead?
Creme fraiche?
can you use sour cream to replace the mayo?
I made a similar tomato tart based off a Canal House recipe. No mayo or cheese, but had olive oil and thyme. Puff pastry makes it easy peasy. Yum!
Straten78 -- The mayo is just a riff on my traditional recipe. It's really subtle, but would still be delicious without it I'm sure. In fact, I'd love to hear how it goes. Keep us posted!
I didn't have any mayo so I used Ranch Dressing. It's in the oven as we speak--I'll let you know how it turns out!
OK! Ranch dressing is a great alternative!
Just last night I made puff pastry pizza!
I spread a thin layer of homemade basil pesto on the pastry, which I pricked with a fork.
Then I added small dollops of ricotta cheese that had been mixed with grated parmesan cheese. Then I added sliced cherry tomatoes and sliced nicoise black olives, and topped them with shredded mozarella, fresh ground pepper and snips of fresh basil.
My hubs declared it the best pizza ever. The puff pastry is a delectable alternative to chewy or cracker-hard pizza dough.
Looks YUM, and I echo the pesto instead of mayo ideas.
Yesterday I made the Caramelized Tomato Tarte Tatin from the New York Times - both the link and my review (with picture) are on cookbooker HERE. Like this recipe it used puff pastry, only it was baked upside down (so no sogginess). Really delicious - now, can I do a puff pastry tomato dinner two nights in a row??
Oh this is happening! I even forgive you for being a GA fan after reading this (J/k, I'm in Columbia, SC)
My mouth is watering over this one :)
Staceyann Dolenti
Made this over the weekend and it was delicious! I used butter instead of mayo (but to make it lighter you can probably just use the cheese as the adhesive). Also added red pepper flakes! Drying the tomatoes was very important as well.
This. Is. DELISH!
must pick up some puff pastry!
Mmmm delicious
No Monte Python fans out the, eh?? She said 'watery tart'!!!!! :)
Denis:'Oh, but you can't expect to wield supreme executive power just because some watery tart threw a sword at you.'
I tried this Wed night -- delicious, and so easy to make.
The picture of this tart looks fantastic. Drew me right in. Although I am not against mayonnaise in principle, I don't understand its inclusion here. Is it for flavor? Moisture? It doesn't sound appetizing, but I can't say quite why. Wondering if the tart would be missing something without it though, and what might be a good substitution (saw the ranch dressing suggestion above; also not for me but great if it worked for you!)
I will definitely be trying this one. And Toby1Kanobe, thanks commenting about the "watery tart" -- you made me crack up. Nice to know there are others out there that can quote "MP & The Holy Grail"
Will try this with Pesto in place of the mayo. And Toby1Kanobe and TESS3, I'll riff a line from the Frenchman on the ramparts in "MP & The Holy Grail", "I tart in your general direction!!"
I tried this tart for dinner tonight and it was delicious! I added cream cheese to the mayo mixture for some extra tang. Check out my post http://www.dashofpassion.com/four-cheese-tomato-tart/
Can't wait to make this tonight with my mountains of tomatoes! Yum!!
I made this last night as an appetizer for my Dad's birthday. Really delicious and so easy because most of these ingredients are usually on hand. And since the tomatoes are baked it doesn't matter if they aren't the tastiest ones. I'll be making it again! Thanks.
made this tonight, skipped the mayo and opted for bruschetta spread instead. delicious! great recipe, will surely use it again. not too often tho, the puff pastry and cheese have an insane amount of calories from fat. probably why it tastes so good.
forgot to put in the link:
http://bit.ly/MMc40P