Mini Tomato Pies
Ingredients
- 4 ripe Certified SC Grown tomatoes, sliced
- 1 teaspoon kosher salt, for draining the tomatoes
- 1 cup grated hoop cheese
- 1 cup Duke’s mayonnaise
- 2 tablespoons chopped fresh herbs, such as basil, parsley, or chives
- 1 small Certified SC Grown sweet onion, diced
- Salt and freshly ground black pepper, to taste
- 8 mini pie crusts
Instructions
- Preheat the oven to 350°F.
- Arrange the tomato slices in a colander or on a wire rack and sprinkle with 1 teaspoon kosher salt. Let sit for about 30 minutes to draw out excess moisture. Gently rinse off the excess salt and pat the tomatoes thoroughly dry with paper towels.
- In a medium bowl, combine the hoop cheese, mayonnaise, fresh herbs, and diced onion. Season with salt and pepper to taste.
- Divide the tomato slices evenly among the 8 mini pie crusts.
- Spoon the cheese mixture evenly over the tomatoes.
- Place the mini pies on a baking sheet and bake for about 25 minutes, or until the filling is hot and the tops are lightly golden.
- Let cool for 5 to 10 minutes before serving.
Notes
- The original recipe calls for hoop cheese, a mild Southern cheese that works especially well in tomato pie. If hoop cheese is unavailable, a mild or medium cheddar can be substituted.
