Step 1

Preheat your oven to 375°F and slice 6 Roma tomatoes into ¼-inch thick slices.**

Step 2

Sprinkle tomatoes with 1/8 tsp of salt and a drizzle of olive oil and roast on a parchment-lined baking sheet for 20 minutes until wilted but not browned. The goal is to concentrate the flavors and get some of the moisture out. (If they are particularly juicy after coming out of the oven, pat them dry with a clean paper towel.)

Step 3

Whisk together the mayonnaise and ricotta cheese. Set aside.

Step 4

Add shredded cheddar cheese, shredded Parmesan cheese, 1 egg, cayenne pepper, minced garlic cloves, black pepper, the remaining salt, and fresh minced basil (if using) to the bowl with the mayo and ricotta cheese. Mix until well combined.

Step 5

Roll out puff pastry between 2 sheets of parchment paper to about 10x10”. Remove parchment paper and drape over glass pie pan.

Step 6

Fill bottom with half of the cheese mixture, then alternate tomatoes and cheese mixture until both are used up (I had 2 layers of each). Finish with the last of your sliced tomatoes on top.

Step 7

Fold the corners of the puff pastry sheet over the top of the pie. You don't have to make the crust look perfectly symmetrical. I think it adds to the rustic appeal of this super easy savory tomato pie.

Step 8

In a small bowl, gently scramble the egg to create an egg wash. Brush the egg wash all over the visible parts of the puff pastry crust. This will help give it a golden color and create a nice shine.

Step 9

Turn the temperature of your oven up to 400°F. Once preheated at the higher temperature, bake for 20-25 min or until crust is puffy and golden. Let cool for 15-20 min before cutting.***