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Mini Tomato Pies

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Mini Tomato Pies
  • Prep Time 20 min
  • Total Time 50 min
  • Servings 36
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Mini Tomato Pies

A delicious bite-sized appetizer, perfect for your holiday parties.

Ingredients

1
(28 ounce) can Muir Glen™ organic fire roasted diced tomatoes
2
boxes pie crust
1
cup ricotta cheese (optional)
5
slices provolone
Basil
Olive oil

Directions

  • 1 Special Equipment: Mini Muffin Tin.
  • 2 Roll out the pie crust to make it a bit thinner. Find a round object to cut rounds that will fit nicely into your size of muffin tin. Line the tin with your pie crust rounds.
  • 3 Strain the tomatoes and lightly salt. If you decide to use the ricotta, mix it in with the tomatoes. I did half of the pies with ricotta and half without. Add a spoonful of tomatoes to each pie crust, enough to fill them up.
  • 4 Find another smaller round object to cut your provolone into rounds. Top the pies with the provolone. Bake for about a half hour at 400°F.
  • 5 Meanwhile, put a handful of basil in the food processor or blender with about a half cup of olive oil. Pulse until smooth.
  • 6 Top the pies with basil oil and serve.
See Step By Step

STEP BY STEP  

Mini Tomato Pies

As prepared by The Food in my Beard,

Tomato pie has always been a classic summer appetizer in my family.


I wanted to make a version for my Christmas party this year so I decided to give the dish a winter update. Instead of a large rustic pie I made mini bite-sized ones. Instead of fresh tomatoes from the garden, nice fire roasted tomatoes from a can.

A little basil oil to finish it off and these minitomatopies were a perfect snack to put out as people arrived at a dinner party I hosted last week.

Ingredients for Mini Tomato Pies

Roll out the pie crust to make it a little thinner

Roll out the pie crust to make it a little thinner. Since these pies are so mini, you don’t want them to be all crust.

Using jar to cut out rounds for muffin tins

Find something in your kitchen to make the right sized rounds for your muffin tin. For me, even though I have many round cutters, this jar did the trick best.

Cutting out rounds for muffin tins

Then just press the pie crusts into your tin

Then just press the pie crusts into your tin one by one.

Then just press the pie crusts into your tin

Crusts pressed into tin

Put a few of the strained and salted tomatoes into each crust

Put a few of the strained and salted tomatoes into each crust.

For half of the pies, I mixed the tomatoes with ricotta

For half of the pies, I mixed the tomatoes with ricotta. It is listed in the recipe as an optional ingredient.

Top with provolone and toss in the oven

Top with provolone and toss in the oven!

Finished mini tomato pies

I topped some of them with more pie crust, some with lattice, and just left some open.

Finished mini tomato pies

These pies came out really good. They’re the perfect size to pop into your mouth, and have flavors that everyone loves. It didn't hurt that they were really cute too.



Dan Whalen was shocked that 5 people ate 36 of these pies in a matter of minutes. He has been blogging for over 3 years at The Food In My Beard; check Dan'sTablespoonprofile often to try his recipes with creative international spins!
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Nutrition Information 

No nutrition information available for this recipe
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