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.
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.
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.
Then just press the pie crusts into your tin one by one.
Put a few of the strained and salted tomatoes into each crust.
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!
I topped some of them with more pie crust, some with lattice, and just left some open.
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!