Tomato pie


A simple vegetarian tomato pie with few ingredients: puff pastry, tomatoes, mustard, mushrooms, comté cheese and herbs… Follow the steps and add some other ingredients if you wish!

Tomato pie

Servings 4
Prep Time 20 minutes
Cook Time 30 minutes


  • 1 puff pastry
  • 450 g tomatoes for instance 6 Roma tomatoes – use a variety that is not too juicy
  • 4 brown mushrooms
  • 100 g comté cheese
  • 70 g wholegrain mustard
  • 1 sprig of rosemary
  • 1 tbsp mix of thyme and oregano
  • A drizzle of olive oil
  • Few basil leaves
  • pepper


  • Spread the dough in a pie tin. Prick the bottom with a fork.
  • Coat the bottom of the pie with old-fashioned mustard.
  • Cut the comté cheese into thin slices, then place them evenly.
  • Wash the mushrooms and cut them into thin slices. Arrange them on the tart.
  • Finally, wash the tomatoes and cut them into thin slices. Arrange them in an overlapping pattern, so that they cover the bottom well.
  • Sprinkle with rosemary, oregano and thyme. Pepper. And pour a light drizzle of olive oil.
  • Bake at 180°C for 30 to 35 minutes. Check after 30 minutes.
  • Enjoy this pie hot, warm or cold, and serve it with a nice summer salad.


You can add eggplants and alternate slices of tomato and eggplant slices.
Mozzarella cheese can also replace Comté cheese.
For a version with meat or fish: you can add slices of ham (between the mustard and the comté cheese) or tuna or anchovies.
For a vegan pie, remove the Comté and choose or make a pastry without butter.
Course: Main Course
Cuisine: French
Keyword: pie

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