Mini Heirloom Tomato Pies
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!
Servings: 24 mini pies
Ingredients
- 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
I used pepper jack cheese for these mini pies, but you could substitute with sharp cheddar or gruyère if you'd like.