Looking for a crowd-pleasing appetizer that won’t keep you trapped in the kitchen all day? Mini tomato pies are my go-to solution for those times when I want to serve something homemade but don’t have hours to spend cooking. These bite-sized treats are perfect for holiday gatherings, summer picnics, or any time you need a quick and tasty snack that everyone will love.
These little pies combine the fresh taste of ripe tomatoes with a flaky crust and melty cheese – and the best part is, you can prep them ahead and serve them warm or at room temperature. Plus, they’re easy to customize with whatever herbs or cheese you have in your fridge.
Why You’ll Love These Tomato Pie Minis
- Quick prep time – These little pies come together in just 35-40 minutes, making them perfect for busy weeknight dinners or last-minute appetizers.
- Convenient ingredients – Using ready-to-use pie crusts and common pantry herbs means you can make these any time without a special grocery trip.
- Perfect portion control – The mini size makes these ideal for serving at parties or controlling portions at family meals – plus, they’re just cute!
- Customizable recipe – You can easily switch up the cheese blend or herbs to match your taste preferences, and they work great with both regular or whole wheat crusts.
What Kind of Tomatoes Should I Use?
Roma tomatoes are a great choice for this pie since they’re meatier and contain less liquid than other varieties, which helps prevent your crust from getting soggy. If you can’t find Romas, regular garden tomatoes or beefsteak tomatoes will work too – just make sure to remove some of the seeds and pulp before dicing. For the best flavor, try to use fresh, ripe tomatoes that are firm but give slightly when pressed. A helpful tip is to lay your diced tomatoes on paper towels for about 15 minutes before adding them to your pie, as this will help absorb excess moisture and keep your crust crispy.
Options for Substitutions
This mini tomato pie recipe is pretty adaptable – here are some helpful swaps you can try:
- Ready-to-use pie crusts: If you don’t have pre-made crusts, you can make your own or use puff pastry sheets. Even phyllo dough works well – just use several layers and brush with butter between each sheet.
- Mayo: Not a mayo fan? Greek yogurt makes a great substitute – just drain it first in a cheesecloth for about 30 minutes to remove excess moisture. You could also use sour cream, though the texture will be slightly different.
- Mozzarella cheese: Feel free to swap mozzarella with provolone, fontina, or mild white cheddar. Each will give a slightly different flavor but work just as well.
- Dried herbs: Fresh herbs work great here too! Just triple the amount since dried herbs are more concentrated. You can also mix and match different Italian herbs based on what you have.
- Tomatoes: While fresh tomatoes are best, you can use drained canned diced tomatoes in a pinch. Just make sure to drain them really well to avoid a soggy pie.
Watch Out for These Mistakes While Baking
The biggest challenge when making tomato pie minis is dealing with excess moisture – to avoid a soggy bottom crust, make sure to drain your diced tomatoes in a colander for at least 30 minutes and pat them dry with paper towels before using.
Another common mistake is underbaking the pie crust before adding the filling – take the time to blind bake your mini crusts for about 10 minutes until they’re light golden, which creates a barrier against the wet filling and ensures a crispy bottom.
Temperature control matters more than you might think – baking these little pies at too high a temperature can cause the cheese topping to burn before the filling is properly heated through, so stick to 350°F and watch them carefully during the last few minutes of baking.
For the best flavor development, let your tomato pies rest for 5-10 minutes after baking – this not only prevents burnt tongues but also allows the filling to set properly and makes them easier to remove from the pan.
What to Serve With Tomato Pie?
These mini tomato pies are perfect for a light lunch or dinner, and they pair really nicely with some simple sides. A fresh arugula salad with a light lemon dressing makes a great match, cutting through the richness of the cheese and mayo. If you’re serving these for dinner, try adding some grilled or roasted chicken on the side, or keep things vegetarian with roasted zucchini and yellow squash. For a casual brunch setup, I like serving these alongside some crispy bacon and fresh fruit – the sweet-savory combo works surprisingly well!
Storage Instructions
Keep Fresh: These mini tomato pies are best enjoyed within 3-4 days when kept in the fridge. Place them in an airtight container, and if you need to stack them, put a piece of parchment paper between layers to prevent them from sticking together.
Freeze: Good news – these little pies freeze really well! Let them cool completely, then wrap each pie individually in plastic wrap and aluminum foil. Pop them in a freezer bag and they’ll keep for up to 2 months. Perfect for making a big batch and saving some for later!
Reheat: When you’re ready to enjoy your stored pies, warm them up in a 350°F oven for about 10-15 minutes if refrigerated, or 20-25 minutes if frozen (after thawing overnight in the fridge). The microwave works too, but the crust might not be as crispy. A quick zap for 30-45 seconds should do the trick!
| Preparation Time | 15-20 minutes |
| Cooking Time | 20 minutes |
| Total Time | 35-40 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2100
- Protein: 40-50 g
- Fat: 140-160 g
- Carbohydrates: 150-170 g
Ingredients
- 2 cups diced tomatoes (approximately two large ones)
- 2 ready-to-use pie crusts (whole wheat or standard)
- 1 teaspoon basil, dried
- 1 teaspoon oregano, dried
- 1 teaspoon thyme, dried
- Salt and pepper (season to taste)
- 1 cup mayo
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, shredded
Step 1: Drain the Tomatoes
Begin by placing the chopped tomatoes in a colander.
Sprinkle them generously with salt to draw out excess moisture.
Allow the tomatoes to sit and drain in the sink or over a bowl for several minutes.
This step will help prevent a soggy pie crust.
Step 2: Prepare the Pie Crusts
Take your pie crust and cut it into 10 small circles.
Line each cup of a muffin pan with a pie crust circle, pressing down gently along the sides to pack them down securely.
This will form the base of your mini pies.
Step 3: Mix the Tomatoes and Herbs
In a small bowl, mix the drained chopped tomatoes with herbs of your choice, and season with salt and pepper to taste.
Toss everything together to ensure the tomatoes are well coated with the herbs.
Step 4: Prepare the Cheese Mixture
In another small bowl, combine your choice of cheeses with mayonnaise.
Mix thoroughly until you have a smooth, creamy mixture.
This will be used as a topping for your pies.
Step 5: Assemble the Mini Pies
Fill each mini pie crust in the muffin pan with a portion of the tomato mixture.
On top of the tomatoes, add a spoonful of the cheese mixture to each one.
Make sure to distribute the mixtures evenly across all pies.
Step 6: Bake and Cool
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
Once preheated, place the muffin pan in the oven and bake for 20 minutes, or until the tops of the pies are golden brown.
After baking, allow the mini pies to cool slightly, then carefully remove them from the muffin pan.
Serve warm and enjoy these delightful, savory treats!
