TINY TOMATOES RECIPES

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TINY TOMATO PIE | BETTER HOMES & GARDENS



Tiny Tomato Pie | Better Homes & Gardens image

Pile tiny tomatoes onto a feta and Parmesan pie crust. As they bake, they melt into the tender, flaky crust.

Provided by Better Homes & Gardens

Categories     Recipes and Cooking

Total Time 3 hours 20 minutes

Number Of Ingredients 10

1 14.1 ounce package rolled refrigerated unbaked piecrust (2 crusts)
4 ounces feta cheese, crumbled
? cup finely shredded Parmesan cheese
¼ cup mayonnaise
1 egg, separated
1 tablespoon chopped fresh oregano
¼ teaspoon freshly cracked black pepper
4 cups assorted tiny tomatoes
1 - 2 tablespoon drained capers
½ teaspoon kosher salt

Steps:

  • Let piecrusts stand at room temperature for 15 minutes. Meanwhile, preheat oven to 375°F. In a medium bowl stir together the feta, 2 tablespoons of the Parmesan, mayonnaise, egg yolk, oregano, and pepper. Unroll pastry into a 9-inch pie plate. Ease pastry into the pie plate, pressing lightly into bottom and sides. Sprinkle crust with remaining Parmesan.
  • Spoon feta mixture into pie plate and spread over the Parmesan. Top with tomatoes and capers and sprinkle with salt. Trim bottom crust to edge of pie dish. Cut slits in remaining pastry and place on top of filling; seal. Crimp edges as desired. In a small bowl whisk together the egg white and 2 teaspoons water and brush over pastry.
  • To prevent overbrowning, cover edge of pie with foil. Place a foil-lined baking sheet on the rack below the pie in oven. Bake for 35 minutes. Remove foil from pie. Bake for 45 minutes more or until crust is golden brown. Cool for 2 hours on a wire rack. Store any leftovers in the refrigerator.

Nutrition Facts : Calories 339 calories, CarbohydrateContent 29 g, CholesterolContent 49 mg, FatContent 23 g, ProteinContent 7 g, SaturatedFatContent 9 g, SodiumContent 656 mg, SugarContent 3 g

TINY TOMATO TARTS RECIPE | MYRECIPES



Tiny Tomato Tarts Recipe | MyRecipes image

Provided by Ashley McMakin, Birmingham, Alabama

Total Time 50 minutes

Yield Makes 24 tartlets

Number Of Ingredients 8

½ (14.1-oz.) package refrigerated piecrusts
1 (14.5-oz.) can petite diced tomatoes
1 tablespoon chopped fresh basil
? cup mayonnaise
½ cup grated Parmesan cheese
¼ cup (1 oz.) freshly shredded Cheddar cheese
¼ cup (1 oz.) freshly shredded mozzarella cheese
Garnish: fresh basil leaves

Steps:

  • Preheat oven to 425°. Unroll piecrust on a lightly floured surface; roll into a 12-inch circle. Cut into 24 rounds using a 2-inch scalloped-edge round cutter. Press rounds into bottoms of ungreased miniature muffin cups. (Dough will come slightly up sides, forming a cup.) Prick bottom of dough once with a fork.
  • Bake at 425° for 4 to 5 minutes or until set. Cool in pans on a wire rack 15 minutes. Reduce oven temperature to 350°.
  • Meanwhile, drain tomatoes well, pressing between paper towels. Combine tomatoes and chopped basil in a small bowl; season with desired amount of salt and pepper. Stir together mayonnaise and next 3 ingredients in a medium bowl. Divide tomato mixture among pastry shells, and top with mayonnaise mixture.
  • Bake at 350° for 18 to 20 minutes. Serve immediately. Garnish, if desired.
  • Note: To make ahead, bake and cool pastry shells as directed in Steps 1 and Remove from muffin pans, and store in an airtight container up to 3 days. Return pastry shells to muffin pans, and fill and bake as directed.

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