Mini Southern Tomato Pies
Mini Southern Tomato Pies are an elegant twist on the down-home and iconic Southern Tomato Pie. In mini form, they make a lovely summer appetizer! Flaky puff pastry holds layers of juicy fresh tomatoes, melty cheese, and fragrant basil in a perfectly portioned bite. They’re ideal for summer entertaining or any occasion that calls for an easy yet impressive appetizer.
Servings: 16
Ingredients
- 4 medium plum tomatoes
- 2 teaspoons salt divided
- 1 package (17.3-ounce) frozen puff pastry sheets (2 sheets) thawed
- 1 tablespoon all-purpose flour if needed
- 1 1/4 cups grated Gruyere cheese or white Cheddar packed, divided
- 1/2 cup shredded Monterey Jack or Mozzarella cheese packed, divided
- 1/4 cup mayonnaise
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup chopped fresh basil
- Fresh basil leaves for garnish
Instructions
- Preheat oven to 375 degrees.
- Cut each tomato crosswise into approximately 8 slices, for a total of 32 slices. Arrange the slices in a single layer on paper towels and sprinkle with 1 teaspoon salt. Let stand for 15 minutes.
- Flip the tomato slices onto fresh, dry paper towels and sprinkle with the remaining 1 teaspoon of salt. Let stand for another 15 minutes. Blot the tomatoes thoroughly with additional paper towels to remove as much moisture as possible.
- While the tomatoes drain, prepare the puff pastry. Unfold each sheet onto a lightly floured surface or parchment paper and then gently roll it out just enough to smooth the seams and slightly enlarge it. Using a 3- to 3 1/2-inch round biscuit cutter, cookie cutter, or another round item of similar size, cut 8 circles from each sheet, for a total of 16.
- Place the pastry rounds in the wells of two nonstick 12-cup muffin pans, using 8 wells in each pan. Gently press the pastry onto the bottoms and slightly up the sides. Ensure the bottoms are relatively flat so the pies will sit level. (NOTE: The puff pastry will not come all the way up the sides.)
- Combine 3/4 cup Gruyère and 1/4 cup Monterey Jack in a bowl. Add the mayonnaise and black pepper, and stir until well combined.
- Divide the cheese-mayonnaise mixture evenly among the 16 pastry shells.
- Top the cheese-mayonnaise mixture with one tomato slice in each muffin cup and gently press it into the mixture.
- Sprinkle the first set of tomato slices with 1/4 cup Gruyère (this will only be a small amount per muffin cup), then top with the chopped basil. Place a second tomato slice over the basil.
- Bake for 25-30 minutes, rotating the pans and switching their positions halfway through.
- Meanwhile, combine the remaining 1/4 cup Gruyère and 1/4 cup Monterey Jack.
- Remove the pies from the oven. If the tomato slices have shifted during baking, gently reposition them. Sprinkle the remaining 1/2 cup cheese mixture over the tops.
- Return to the oven and bake for 5 minutes, or until the cheese is melted and the pastry is golden brown.
- Let the mini tomato pies cool in the pans for approximately 5 minutes, then carefully loosen and remove them. Garnish with fresh basil leaves and serve hot, warm, or at room temperature.
Notes
SUBSTITUTIONS:
- You can substitute Mozzarella or Fontina cheese for the Monterey Jack.
- For the Gruyère, substitute a good sharp white Cheddar cheese.
- Drain the tomatoes well. Salting draws out excess moisture that can make the pastry soggy. Allow the full draining time, then blot thoroughly with paper towels.
- Keep the puff pastry cold. If it becomes soft or sticky while you’re working, refrigerate it for 10 to 15 minutes before continuing.
- Your index and middle fingers on both hands make quick work of gently pressing the puff pastry into the muffin cups.
- Use two teaspoons for dropping the filling into the puff pastry-lined muffin cups. Use one to scoop and the other to scrape the cheese mixture into the shells. Start conservatively, then add more as needed so each pie has an equal amount.
- Save the prettiest tomato slices for the top. Use the less attractive slices for the first layer where they won’t be seen.
- The pastry can be tucked into the muffin pan. Cover securely and refrigerate.
- The tomatoes can be drained, patted dry, and refrigerated. (Be aware of additional liquid that may be produced and pat dry again.)
- Combine the cheese and mayonnaise as directed. Cover and refrigerate.
- Assemble.
Nutrition
Serving: 1 | Calories: 253kcal | Carbohydrates: 15g | Protein: 6g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 16mg | Sodium: 485mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 297IU | Vitamin C: 2mg | Calcium: 137mg | Iron: 1mg