Growing up, I never thought a tomato pie could be anything special. My mom’s version was basically just sliced tomatoes in a crust with mayo and cheese – good, but pretty basic. Then one day at a friend’s house, I tried their tomato leek pie and realized what I’d been missing all those years.
You see, leeks add this subtle onion-y flavor that makes all the difference. They’re not overpowering like regular onions can be – just enough to make you wonder what that nice background taste is. And when they team up with fresh tomatoes in a flaky crust? Well, let’s just say I had to get the recipe right then and there.
Why You’ll Love This Tomato Leek Pie
- Quick weeknight dinner – Ready in under an hour, this savory pie is perfect for those busy evenings when you want something homemade but don’t have hours to spend in the kitchen.
- Simple ingredients – With just a handful of basic ingredients you might already have in your kitchen, you can create this French-inspired dish without any fancy or hard-to-find items.
- Vegetarian-friendly – This meatless main dish is perfect for vegetarians or anyone looking to add more plant-based meals to their rotation.
- Make-ahead friendly – You can prep the components ahead of time and assemble just before baking, making it great for entertaining or meal planning.
What Kind of Leeks Should I Use?
When shopping for leeks, look for ones with long, straight white and light green parts – these are the tender, edible portions you’ll want for this pie. The best leeks are firm and straight with crisp, bright green leaves and no signs of yellowing or wilting. Most grocery stores carry common leeks, which are perfect for this recipe. Before using them, be sure to clean them thoroughly by slicing lengthwise and running under cold water, as leeks are known to trap dirt between their layers. You’ll only want to use the white and light green parts, as the dark green tops are too tough for this dish.
Options for Substitutions
This savory pie is pretty adaptable – here’s what you can swap if needed:
- Puff pastry: While puff pastry gives the best flaky result, you could use regular pie crust or even a sheet of phyllo dough (use 6-8 layers). Just keep in mind the texture will be different.
- Leeks: No leeks? Try using 2 medium onions or 3-4 shallots instead. Just slice them thinly and cook them until they’re soft before adding to the pie.
- Dijon mustard: Whole grain mustard works great here, or you could use regular yellow mustard mixed with a bit of horseradish for a similar tang.
- Dried herbs: Feel free to swap the dried thyme and rosemary with Italian seasoning, herbes de Provence, or fresh herbs (use 1 tablespoon each if fresh).
- Balsamic vinegar: Red wine vinegar or sherry vinegar can work instead. If using regular vinegar, add a tiny pinch of sugar to balance the flavors.
- Fresh basil: Fresh parsley or oregano would work nicely too. If you only have dried basil, use about 1 teaspoon instead of the fresh leaves.
Watch Out for These Mistakes While Baking
The biggest challenge when making tomato leek pie is dealing with excess moisture – to prevent a soggy bottom crust, make sure to salt your tomato slices and let them drain on paper towels for at least 30 minutes before assembling the pie. Another common mistake is not properly cleaning and preparing the leeks, which often harbor sand and dirt between their layers – slice them lengthwise, fan out the layers, and rinse thoroughly under running water before cooking. To ensure your puff pastry turns out flaky and golden, avoid overloading it with toppings and remember to dock (prick with a fork) the bottom of the pastry before adding the mustard layer – this prevents the base from puffing up unevenly. For the best flavor development, let the pie cool for 10-15 minutes after baking, which allows the ingredients to settle and makes it easier to slice and serve.
What to Serve With Tomato Leek Pie?
This savory pie makes a fantastic main dish for lunch or dinner, and it pairs really well with simple sides that won’t overshadow its delicate flavors. A crisp green salad with a light lemon vinaigrette makes the perfect partner – try mixing arugula, butter lettuce, and some thinly sliced radishes for a nice contrast. If you’re serving this for dinner, you might want to add some roasted vegetables on the side, like zucchini or asparagus with just a touch of olive oil and herbs. For a complete meal, you could also include a bowl of light soup, like a simple vegetable broth or carrot soup that won’t compete with the pie’s flavors.
Storage Instructions
Keep Fresh: This tomato leek pie tastes best the day it’s made, but you can keep any leftovers in the fridge for up to 2 days. Just wrap it well in plastic wrap or place it in an airtight container to maintain its texture. Keep in mind that the pastry might soften a bit due to the moisture from the tomatoes and leeks.
Make Ahead: Want to prep ahead? You can slice your tomatoes and leeks the day before and store them separately in the fridge. The mustard base can also be mixed up a day ahead. When you’re ready to bake, just assemble and pop it in the oven – this saves lots of prep time!
Warm Up: If you’d like to enjoy your leftover pie warm, place it in a 350°F oven for about 5-7 minutes. The microwave works too, but the pastry won’t be as crispy. I actually like having it at room temperature – it makes a great lunch option!
| Preparation Time | 15-20 minutes |
| Cooking Time | 30 minutes |
| Total Time | 45-50 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 10-15 g
- Fat: 40-50 g
- Carbohydrates: 50-60 g
Ingredients
- 1 puff pastry made with oil
- 2 large tomatoes, sliced thinly
- 2 large leeks, halved
- 2-3 tablespoons dijon mustard
- 1 tablespoon balsamic vinegar
- Salt
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Fresh basil leaves
Step 1: Preheat the Oven
Begin by preheating the oven according to the instructions provided on the puff pastry package.
This will ensure your baking environment is ready once you’ve prepared the ingredients.
Step 2: Prepare and Roast the Leeks
Prepare the leeks by trimming the top and bottom ends.
Slice the leeks in half lengthwise to make them easier to manage and roast.
In a pan, roast the leeks until they become tender and slightly caramelized, which will bring out their natural sweetness.
Step 3: Roll Out the Puff Pastry
Place the oil-based puff pastry on a baking sheet and roll it out evenly.
This will be the base for your tart, so ensure it’s laid flat and ready for toppings.
Step 4: Layer the Ingredients
Spread 2-3 tablespoons of Dijon mustard over the surface of the puff pastry, ensuring an even layer.
Next, arrange thinly sliced tomatoes on top of the mustard layer.
Follow by placing the roasted leeks over the tomatoes, creating a flavorful stack of ingredients.
Step 5: Season and Drizzle
Drizzle 1 tablespoon of balsamic vinegar over the assembled ingredients, which will add a pleasant tang.
Season the tart with a pinch of salt, along with dried thyme and dried rosemary to taste, which will enhance the aromatic notes of your dish.
Step 6: Bake the Tart
Place the baking sheet with the prepared tart in the preheated oven.
Bake for approximately 30 minutes, or until the puff pastry is golden brown and flaky, indicating it is fully cooked and ready to enjoy.
Step 7: Garnish and Serve
After removing the tart from the oven, allow it to cool slightly.
Garnish with fresh basil leaves to add a splash of color and fresh flavor before serving.
Enjoy your savory tart warm or at room temperature.
