Mini Tomato Pies


Mini Tomato PiesThese Mini Tomato Pies are buttery with a hint of acidic sweetness from the tomatoes.

Mini Tomato Pies
Serves: 14
  • 3 small heirloom tomatoes, sliced ¼ inch thick and seeded
  • ½ teaspoon kosher salt
  • 1 (17.3-ounce) package frozen puff pastry, thawed according to package directions
  • 2 tablespoons Dijon mustard
  • ¼ teaspoon ground black pepper
  • ¾ cup grated Gruyère cheese, divided
  • ¼ cup shredded Monterey Jack cheese
  • ¼ cup chopped fresh basil
  • Garnish: fresh basil, ground black pepper, flaked sea salt
  1. Place tomato slices on paper towels; sprinkle with salt. Let stand for 30 minutes.
  2. Preheat oven to 375°.
  3. On a lightly floured surface, unroll puff pastry. Using a 3¼-inch round cutter, cut 14 rounds. Transfer to 2 (7-well) cast-iron mini cake pans, pressing into bottoms. Freeze for 10 minutes.
  4. In a small bowl, stir together mustard and pepper; brush onto pastries, and sprinkle with ½ cup Gruyère, Monterey Jack, and basil. Top each with one tomato slice.
  5. Bake, rotating pan halfway through, until golden brown, about 30 minutes. Sprinkle with remaining ¼ cup Gruyère, and bake 5 minutes more. Let cool completely. Garnish with basil, pepper, and sea salt, if desired.



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