I’ve been working on a tomato pie recipe all summer and guess what? Our Shortcut Tomato Pie is it!
My friend Liz manages the kitchen at Weaver Street Market, our local co-op, and she lead me to this masterpiece. “Use biscuits as the dough!” she said. So we did and man, what a hit.
Naturally I couldn’t stop there. I had to make a few updates: no to spicy pimento cheese, yes to cheddar and provolone, hello herbs and of course, let’s make this thing miniature!
These Shortcut Tomato Pies Made Miniature are the yummiest lunch you and your kids will have all summer.
How to make Shortcut Tomato Pies Made Miniature
Start with the same basic ingredients from the regular Shortcut Tomato Pie:
- fresh tomatoes
- fresh herbs
Plus the shortcut supplies:
- a roll of biscuits
- slices of cheddar
- slices of provolone
I used my mandolin to make nice and thin slices. Zig-zag the tomato across the blade and it works great. Pour off all the excess juice from the tomatoes or dab them with a paper towel.
Now for the crust. You only need half a biscuit for each mini tomato pie, so split them open.
Then flatten out and press into a buttered muffin pan. I like to get the dough over the edges so it’ll hold its form in the oven.
Slather a bit of mayo on the bottom, and up the sides.
Add half a piece of cheddar, half a piece of provolone and 3-5 slices of tomato plus a few herbs and a sprinkle of kosher salt.
Bake in the oven at 325 degrees F for about 20 minutes until the edges are browned and the inside remains gooey and awesome. Expect oodles of cheese with every bite.
Shortcut Tomato Pie Made Miniature
This recipe works perfectly when you make a full-size tomato pie with 5 biscuits from a roll of prepared dough. Use the remaining 3 to make 6 mini tomato pies here. But to keep things simple, the instructions below make 16 mini tomato pies.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 16
- 4-5 medium sized fresh tomatoes, thinly sliced
- 1/2 cup fresh herbs, chopped
- 3 tablespoons mayonnaise
- 1 roll of biscuit dough (8 biscuits)
- 8 slices of cheddar cheese
- 8 slices of provolone cheese
- 1 teaspoon kosher salt
- Preheat oven to 325 degrees F.
- After the tomatoes are slicked, pour off all the excess juices of the tomato or dab them with a paper towel.
- For the crust, you only need half a biscuit for each mini tomato pie, so split them open.
- Flatten out each biscuit and press into a buttered muffin pan. I like to get the dough over the edges so it’ll hold its form in the oven.
- Slather a bit of mayo on the bottom, and up the sides.
- Add half a piece of cheddar (ripped into fourths), half a piece of provolone (also ripped into fourths) and 3-5 slices of tomato plus a a few herbs and a sprinkle of kosher salt.
- Bake in the oven at 325 degrees F for about 20 minutes until the edges are browned and the inside remains gooey and awesome.
p.s. If you’re looking for more kid-approved tomato dishes, these are our rascals’ favorites: