This is an easy to make, taste, savory tomato pie that I usually eat all by my self.

  • Preparation time: 15 minutes
  • Baking time: 50-60 minutes
  • Makes 6-8 servings.

Latest update: 7 September 2021

©2021 F. Dörenberg, unless stated otherwise. All rights reserved worldwide. No part of this publication may be used without permission from the author.


  • 650 grams (almost 1½ lb) small ripe tomatoes
  • I use tomatoes on the vine ( = more taste) that are about 3 cm (≈1½ inch) in diameter
  • 3 tablespoons of Dijon mustard
  • 1 round sheet of puff pastry
  • Standard sheets have a diameter of about 35 cm (≈14 inch) and weigh 230 gr (≈ ½ lb)
  • They are normally rolled up with oven paper – do not remove the oven paper from the dough!
  • 300 gr (≈1/2 lb) of grated cheese
  • I use Gruyère or Comté, or other cheese with lots of flavor – not bland "Wisconsin" cheese.
  • 3 tablespoons of standard Provençal herb mix (rosemary, marjoram, oregano, basil, thyme, savory)
  • 3 tablespoons of olive oil


  • Pie pan 25-26 cm diam (≈ 10 inch)
  • Pair of scissors


  • Turn the oven on and set thermostat to 200 °C (390 °F), no fan.
  • Unroll the sheet of puff pastry and cut off the excess paper with a pair of scissors.
  • Do not remove the oven paper from the dough!
  • Drape the puff pastry over pie pan [see first photo below].
  • Use a fork to prick the entire dough surface, including the sides  [see photo].
  • Cut the tomatoes in half lengthwise.
  • Once the set oven temperature is reached, pre-bake the dough for about 10 minutes (until the dough is inflated and the edges of the dough are lightly golden; see second photo).
  • Remove the pie pan from the oven.
  • With a spoon, cover the dough (but not the sides/edges) with mustard [see photo].
  • Spread half of the grated cheese over the mustard [see photo]
  • Cover with the halved tomatoes, the cut side of the tomatoes facing upward [see photo].
  • The tomato halves should be tightly packed and the cheese below it not visible.
  • Sprinkle the tomatoes with the herb mix.
  • Cover the tomatoes with the rest of the grated cheese [see photo]
  • Drizzle with the olive oil.
  • Bake for about 10-15 minutes.
  • Reduce heat to 175 °C (350 °F).
  • Bake for about 45-50 minutes, until the dough is dark golden and the cheese fully melted [see last photo].
  • Remove and serve – careful: the juices are boiling hot!






  • Wine or beer.


  • Left-over tastes fine cold also.

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