These Mini Heirloom Tomato Pies are the perfect little bites to showcase all those beautiful summer tomatoes from your garden. They’re made incredibly easy with some store-bought pie crusts, so they take minutes to prepare! Sure to be a favorite at your next summer party!
We’re all about fresh fruit and veggies right now at the BHK.
Our blueberries, peaches, corn and tomatoes here in the Garden State of New Jersey are a few of my favorites at the moment!
I’ve been enjoying my Mom’s recipe for tomato pie every summer for more years than I can count. It’s the perfect recipe to showcase our gorgeous summer tomatoes.
If you’re not familiar with tomato pie, it resembles a quiche but there’s no egg. It features some of summer’s finest juicy red tomatoes, mayonnaise and cheese. It’s a super simple recipe and it definitely deserves a spot on your menu during tomato season.
Why You’ll Love this Recipe
It’s no secret here at the BHK that I LOVE all things mini! No sharing involved. No forks and knives needed. Just pick it up and pop it in your mouth.
These are perfect for summer parties, game day, you name it.
This recipe is made even easier by using store-bought refrigerated pie crusts. We all know how busy summer can be, so when there’s a short cut for a tasty recipe, I’m taking it.
Ingredients You’ll Need
- one box Pillsbury refrigerated pie crusts
- mini heirloom tomatoes
- salt and pepper
- mayonnaise
- pepper jack cheese
- fresh chives and/or basil
Step-By-Step Instructions
The first step is to roll out your pie crusts and cut 24 circles using a 2-inch cookie cutter (I used my flower cookie cutter). You’ll press the pie crusts gently into your mini muffin tin that’s been sprayed with nonstick cooking spray. Place the tray in the fridge until your ready to fill.
The second step is to slice your tomatoes very thin and then place them on a paper towel. You’ll salt each slice lightly on top and then flip and salt the bottom.
The third step is to stir together your freshly grated cheese, mayo and pepper in a small bowl.
The fourth and final step is to scoop about one teaspoon of the cheese mixture into each of the mini pie crusts. You’ll top each with a few slices of tomato and then bake for 8-10 minutes or until they’re lightly browned.
I like to garnish mine with fresh chives and or fresh basil.
These are fabulous for summer cocktail parties. They’re fresh and light and just delicious!
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Mini Heirloom Tomato Pies
I used pepper jack cheese for these mini pies, but you could substitute with sharp cheddar or gruyère if you’d like.
More Delicious Summer Tomato Recipes
Mini Heirloom Tomato Pies
Print Recipe Pin RecipeIngredients
- 1 box Pillsbury refrigerated pie crusts, 2 crusts total
- 2 cups mini heirloom tomatoes
- 1 tsp. salt
- 2 Tbsp. mayonnaise
- 1 cup pepper jack cheese, freshly grated
- 1/4 tsp. pepper
- fresh chopped chives and/or basil, for garnish
Instructions
- Preheat oven to 450 degrees.
- Roll out your pie crusts and cut 30 circles using a 2-inch cookie cutter (I used my flower cookie cutter). You'll press the pie crusts gently into your mini muffin tin that's been sprayed with nonstick cooking spray. Place the tray in the fridge until your ready to fill.
- Slice your tomatoes very thin and then place them on a paper towel. You'll salt each slice lightly on top and then flip and salt the bottom.
- Stir together your freshly grated cheese, mayo and pepper in a small bowl. Scoop about one teaspoon of the cheese mixture into each of the mini pie crusts. You'll top each with a few slices of tomato and then bake for 8-10 minutes or until they're lightly browned. Garnish with fresh chopped chives and/or basil.
Notes
Recipe adapted from The Southern Entertainer’s Cookbook
Your email address will not be published.