Petite Heirloom Tomato Pies
Source of Recipe
"The Southern Entertainer's Cookbook" by Courtney Whitmore
"These flaky heirloom tomato pies are the perfect summer appetizer for showers, reunions, and parties. I didn't inherit my mother's green thumb, but basil and chives are two foolproof herbs to grow. I cut them fresh from a pot on my back porch for garnishing these mini pies."
List of Ingredients
◦ 2 unbaked pie crusts
◦ 2 cups mini heirloom tomatoes
◦ 1 teaspoon salt
◦ 2 tablespoons mayonnaise
◦ 1 cup grated pepper jack cheese
◦ ¼ teaspoon ground black pepper
◦ Basil and chives, for garnish
Preheat oven to 450° F.
Roll out pie crusts and cut into circles using a 2-inch round cookie cutter or fluted round ravioli cutter. Press pie crusts gently into a mini muffin tin sprayed with nonstick cooking spray. Keep tin refrigerated until ready to fill.
Slice the tomatoes very thin and place on a paper towel. Salt lightly, flip each tomato slice over, and salt again. In a small mixing bowl, stir together mayonnaise, cheese, and pepper. Scoop 1 teaspoon of mixture into each pie crust. Top each with several slices of tomatoes. Bake for 8 to 10 minutes or until lightly golden. Garnish with basil and chives.
Makes 30 petite pies