Mini Southern Tomato Pies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 medium plum tomatoes
2 teaspoons salt
1 package (17.3-ounce) frozen puff pastry sheets - thawed
1 1/4 cups grated Gruyere cheese - or white Cheddar, divided
1/2 cup shredded Monterey Jack cheese - or Mozzarella, divided
1/4 cup mayonnaise
1/2 teaspoon freshly ground black pepper
1/2 cup chopped fresh basil
Fresh basil leaves - for garnish
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Directions: |
Directions:375º
Slice the tomatoes end up with 32 slices. Place the tomatoes on paper towels to dry sprinkle with 1 teaspoon salt. Let stand 15 minutes. Flip, repeat. Then pat dry.
Prepare the pastry. Roll out onto a lightly floured surface. Using a 3 to 3 1/2-inch biscuit cutter cut 8 circles from pastry.
Place the pastry circles into two muffin pans. Make sure they have a flat bottom so
Cover with clean kitchen towels and refrigerate until needed.
Combine 3/4 cup Gruyere cheese and 1/4 cup Mozzarella cheese in a bowl. Add mayonnaise and black pepper and stir well.
Divide cheese and mayonnaise mixture evenly. Top each with a tomato slice.
Using only about 1/4 cup of the Gruyere, sprinkle each tomato slice with a small amount of cheese. Top with the chopped basil.
Place the second tomato half over the cheese and basil. Place in the oven and bake for 30 minutes, rotating the pan halfway through.
Combine the remaining 1/4 cup Gruyere cheese and 1/4 cup Mozzarella cheese.
Remove from the oven. Top with remaining cheese and place back in the oven for 5 minutes or until cheese is melted.
Serve immediately or at room temperature. |
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Number Of
Servings: |
Number Of
Servings:16 |
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