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Petite Heirloom Tomato Pies

Source of Recipe

"The Southern Entertainer's Cookbook" by Courtney Whitmore


Recipe Introduction

"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

â—¦ 2 unbaked pie crusts
â—¦ 2 cups mini heirloom tomatoes
â—¦ 1 teaspoon salt
â—¦ 2 tablespoons mayonnaise
â—¦ 1 cup grated pepper jack cheese
â—¦ ¼ teaspoon ground black pepper
â—¦ Basil and chives, for garnish


Recipe

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