Mini Tomato Pies Recipe | Drugstore Divas (2024)

Your garden tomatoes will taste great in this Mini Tomato Pies recipe. It’s a great recipe for an appetizer or a light lunch.

For more tomato recipes, check out our list of 20+ Budget-Friendly Fresh Tomato Recipes.

This year, our tomatoes are growing really well. I’m really happy with them because the last two years, we haven’t really had any tomatoes. And the ones we did grow ended up eaten by tomato caterpillars. This year, though, I’ve been really taking care of our crop and it’s been helping. There are only so many times I can pick tomatoes to chop for salad without getting bored. So the other day, I made Mini Tomato Pies.

Oh my gosh. They were amazing. As I was eating them, I was trying to figure out when I could make them again. It’s been a long time since I’ve been this impressed with something I’ve made.

I used puff pastry, which was the first time I’ve ever actually made something with puff pastry at home. Many of the tomato pies recipes call for pie crust, but I did see one with puff pastry so I went with that. Really, the flaky pastry (and home-grown tomatoes) made all the difference in this.

Don’t be intimidated by this. At first, I was worried that the puff pastry would defeat me, but nope. This was so simple.

This is one of our favorite savory pie ideas. For more, check out all of our Tasty Savory Pie recipes.

Mini Tomato Pies Recipe

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Mini Tomato Pies Ingredients:

• 2 sheets puff pastry
• 3 Roma tomatoes
• 8 oz. shredded mozzarella
• Fresh dried oregano
• Fresh basil, chopped
• Salt (optional)

How To Make Mini Tomato Pies:

Defrost your puff pastry. It needs to sit out for about 40 minutes to get to room temperature. When you can, unfold it and let it finish thawing.

Pre-heat your oven to 400 F.

Slice your tomatoes into 24 slices. Fresh picked tomatoes aren’t as watery as store bought. So if you pick your own, you can just slice them and spread them out on a cookie sheet.

If you are using store-bought, you’ll actually want to spread them on a wire cooling rack (with paper towels underneath) and salt the tomatoes to drain out any excess water.

Cut each sheet of the puff pastry into 12 rectangles.

Put one rectangle into each cavity in a well-greased cupcake pan.

Add a pinch of shredded cheese on top of the puff pastry. Put less than you would expect because you’ll actually be topping this again later with more cheese and, even though I’m the kind of person who will say there’s no such thing as too much cheese, with these, there’s such a thing as too much cheese.

Put a slice of tomato on top of the cheese.

Sprinkle fresh dried oregano on top, and bake in the oven for 10 minutes.

Pull the tray out, top with another pinch of cheese, and finish with the chopped basil.

Put them back in the oven and bake until the edges start to become golden brown, about six to seven minutes.

Serve warm.

If you’re like me and make two dozen at a time, be sure to reheat any leftovers in the oven. Don’t heat them in the microwave or you’ll lose the beautiful puff pastry.

More Puff Pastry Recipes:

These Mini Tomato Pies only use one sheet of puff pastry, but the pack comes with two sheets. So, you should go ahead and make a puff pastry dessert as well. Try our Elephant Ear Cookies or our Puff Pastry S’mores Bites.

Have you made these Mini Tomato Pies? What did you think?

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