Southern Tomato Pie Minis (Muffin Tin)
These Southern Tomato Pie Minis are bite-sized, cheesy, and bursting with fresh tomato and herb flavors—perfect for brunch or potlucks!
Servings: 12 servings
Ingredients
- 1 piece pre-made pie crust store-bought or homemade
- 2 cups fresh tomatoes sliced, Roma or vine-ripened
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1/2 cup mayonnaise
- 1/4 cup green onions chopped
- 1/4 cup fresh basil chopped
- 1 teaspoon garlic powder
- salt and pepper to taste
- turkey bacon cooked and crumbled (optional)
Instructions
Prepare the Pie Crust
- Preheat your oven to 375°F (190°C). Roll out your pre-made pie crust on a lightly floured surface. Using a round cookie cutter or a glass about 3 inches in diameter, cut out circles from the dough. You will need about 12 circles for a standard muffin tin. Gently press each circle into the muffin tin cups, ensuring the dough lines the bottom and sides evenly.
Layer the Tomatoes
- Take your fresh tomato slices and pat them dry with a paper towel to remove excess moisture. This prevents sogginess in your mini pies. Arrange a few tomato slices inside each pie crust cup, covering the bottom evenly.
Mix the Filling
- In a medium bowl, combine the shredded mozzarella and cheddar cheeses, mayonnaise, chopped green onions, fresh basil, garlic powder, salt, and pepper. Stir until all ingredients are well incorporated. If you’re using turkey bacon, fold in the crumbled pieces here.
Fill the Mini Pies
- Spoon the cheese and mayonnaise mixture over the layered tomatoes in each muffin cup. Spread it evenly to cover the tomatoes completely.
Bake
- Place the muffin tin on the center rack of your preheated oven. Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly and slightly browned on top.
Cool and Serve
- Allow your Southern Tomato Pie Minis (Muffin Tin) to cool in the pan for about 5 minutes before carefully removing them. Serve warm or at room temperature for the best flavor.
Equipment
- Muffin Tin
- Round Cookie Cutter
- Mixing Bowl
- Oven
Notes
- Use Roma tomatoes for a firmer texture or vine-ripened for extra sweetness.
- Pat tomatoes dry to avoid soggy crusts and ensure crisp minis.
- Pre-made pie crust saves time; an all-butter crust adds richer flavor.
- Don’t overfill muffin cups to prevent filling overflow during baking.
- Add cooked turkey bacon for a smoky, savory twist if desired.