Tomato Mini Pies

paula

9 years ago

While I like the full-size, traditional tomato pies, I really liked the idea of individual pies for when there are too many or too few people for a 9-inch deep dish pie.

Inspired by the tomato pie at the Tomato Shed near Charleston, SC, I decided to use biscuit dough for the crust. I really like the biscuit dough crust.

You can make your own biscuit dough from scratch, or keep it simple by using biscuits from a can. Simply slice the dough in thirds or halves and use it to line a regular sized muffin tins. Then, bake it and remove any excess dough from the center before filling for the tomato pies.

Recipe: Tomato Mini Pies

Ingredients:

8 count can of biscuit dough or batch of homemade biscuit dough
2 (or more) tomatoes
dried basil
Kosher salt
1/4 c. cheddar cheese, shredded
1/4 c. mozzarella cheese, shredded
2 – 3 Tbsp. mayonnaise

Instructions:

Preheat oven to 350 degrees F.
Slice biscuits in half or thirds, if using canned refrigerator dough.
Spread the dough into muffin tins so that it covers the bottom and sides.
Bake until light brown, 5 to 10 minutes.
Remove any excess biscuit from middle of the tins to allow the “pies” to be filled.
Meanwhile, chop tomato(es) and remove seeds.
Place tomato(es) in a strainer or colander and add a pinch of Kosher salt, mix, and set aside to drain.
When “crusts” have cooled some, add dried basil to tomatoes and fill crusts with tomato mixture.
Mix cheeses and mayonnaise in a small bowl.
Top tomato filled pies with the cheese mixture.
Bake at 350 degrees F until cheese is completely melted, about 5 to 10 min. more.
Allow pies to cool briefly.
Loosen pies from tins prior to removing them.
Serve warm.

Makes 12 – 24 mini pies/tarts.

These super simple and delicious mini pies are great for parties, receptions, picnics, brunch, lunch, teas, and everyday snacking.

Enjoy!