This savory tomato pie comes together in less than 30 minutes with minimal ingredients and the assistance of the air fryer drawing out the flavor of the tomatoes. Served up alongside a spicy arugula salad. Don’t let the simplicity of this meal fool you, it will become a new addition to your summer menu!
Preheat a 6-quart air fryer to 400 degrees F. Line a baking sheet with paper towels.
Lay the pie dough on a clean work surface. Flute the edge of the pie dough as desired and use the tines of a fork to poke holes all over. Place in the center of the air fryer basket and air fry until the pastry is light golden brown, 8 minutes. Transfer to a cutting board and do not turn off the air fryer.
Cut larger tomatoes into 1/4-inch-thick slices and halve smaller cherry tomatoes if using (see Cook’s Note). Transfer to the prepared baking sheet and cover with more paper towels to drain. Toss together the olive oil, parsley, 2 tablespoons chives, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Set aside.
Brush 1 tablespoon Dijon evenly over the crust. Sprinkle with 1/2 cup grated Parmesan and the remaining 1 tablespoon chives. Toss the drained tomatoes into the herb mixture until evenly coated. Top the crust with overlapping tomatoes leaving an 1-inch border. Reserve any excess herb mixture in the bowl. Sprinkle the tomatoes with the remaining 2 tablespoons grated Parmesan.
Use a spatula to gently lift up the pie and slide into the center of the air fryer basket. Air fry until the pastry is golden brown and cooked through, 8 minutes. Allow to cool slightly.
Meanwhile, whisk the vinegar and remaining 1 tablespoon Dijon into the reserved herb mixture until combined. Add the arugula and toss to coat.
To serve, transfer the pie to a cutting board, slice into wedges and serve warm or at room temperature with the arugula salad.
Save the ends of the tomatoes for a chef’s snack or dice them up and toss in the salad.
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