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Individual Tomato Pies

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Serves 8 | Prep Time 20 minutes | Cook Time 25 minutes

Why I Love This Recipe

Paula made this as a regular size pie. That was a little to much to eat at one time. Left overs are ok but the crust gets soggy. So I made a few changes, and put it in those little frozen tart shells.

Update...I have since used refrigerated pie crust. Just cut rounds with a glass and bake in muffin tins. So much better than the tart shells.

Ingredients You'll Need

5 large tomatoes in 1 inch slices
12 fresh basil leaves, chopped
3/4 cup green onion chopped
1 cup grated mozzarella
1 cup grated cheddar
1/4 cup grated parmigiana
1/3 cup graded asiago cheese
1 1/4 cups mayonnaise
Salt and pepper
8 tart shells


Bake tart shells in 350 degree oven until lightly browned.

Place tomatoes in colander in the sink 1 layer.

Sprinkle with salt and allow to drain 15 minutes.

Pat dry.

Chop tomatoes into chunks.

Pat lightly with paper towels.

Mix tomatoes, basil and onion together, taste to see if you need to add more salt, add the pepper.

Cover rim of tart shell with foil to keep from burning.

Fill shells with mixture almost to the top about 3/4 full.

Combine the cheeses and mayonnaise together.

Spread mixture on top of tomatoes mounding it up.

Bake for 15 minutes, remove foil and bake until top is lightly browned about 5 to 10 more minutes.

I put a little basil leaf on top to garnish.

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