Mini Southern Tomato Pies

4.53 from 40 votes
55 minutes
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Mini Southern Tomato Pies are an elegant twist on the down-home and iconic Southern Tomato Pie. In mini form, they make a lovely summer appetizer! For another crowd-pleasing mini appetizer, try my Stuffed Mini Peppers!

Photo of Mini Southern Tomato Pies on cooling rack with fresh basil.

Here’s an elegant riff on the classic Southern tomato pie you’re going to love!  Mini Southern Tomato Pies!  I’ve not made many pies in my lifetime but I have made tomato pies!  It’s just what one does when they live in the South.

Close-up photo of a Mini Southern Tomato Pie garnished with fresh basil on cooling rack.

How to make Mini Southern Tomato Pies:

  • Slice approximately four ripe, juicy plum tomatoes to get 32 slices.
  • Salt, then place on paper towels to drain.  The salt helps extract much of the water from the tomatoes (which you don’t want in your pie).
  • Flip, then salt again and drain.  After 30 minutes or so, blot dry with more paper towels.
Photo of sliced tomatoes draining on paper towels after being salted.
  • While the tomatoes are draining, get the pastry shells ready.  Frozen puff pastry makes the perfect crust!
  • Just roll it out on a lightly floured surface so you can get eight circles from each piece of puff pastry.
  • Cut the circles out with a 3 to 3 1/2-inch biscuit cutter.  Or, do what I did–use a stainless steel measuring cup.
Photo of circles cut from puff pastry with measuring cup.
  • Pop them into a nonstick muffin pan and just push them in enough to get a flat bottom.
Process photo of uncooked puff pastry rounds in muffin pan.
  • Then, start the filling process!
  • Start with the cheese and mayonnaise combination.  Mayonnaise is an essential ingredient in Southern tomato pie!
Process photo of uncooked puff pastry shells filled with cheese and mayonnaise mixture.
  • Top with a tomato, a little more cheese, some basil….
Process photo with first layer of tomatoes topped with more cheese and basil.
  • …And another tomato!
  • The tomatoes are going to sit pretty high but trust me on this.  The puff pastry is going to do its thing and puff up; the tomatoes will sink in.
Process photo topped with final tomato slice ready to bake.
  • Then, bake.
  • After approximately 30 minutes, remove from the oven.
  • The tomatoes may shift a little bit, but no worries!  Just push them back into place with a knife then top with the remaining cheese.
  • Bake 5 more minutes and….
Photo of baked Mini Southern Tomato Pies still in muffin pan.
  • …Voila!  Beautiful, elegant Mini Southern Tomato Pies!  Perfect for a backyard get-together or other summer special occasion!
Photo of Mini Southern Tomato Pies on cooling rack garnished with fresh basil.
Photo of Mini Southern Tomato Pies on cooling rack removed from muffin tin.
  • Serve immediately or at room temperature.  Garnish with fresh basil!
Photo of Mini Southern Tomato Pies on cooling rack garnished with fresh basil.

Be sure to try my other tomato pie/tart recipes!

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Mini Southern Tomato Pies - Another shot on cooling rack garnished with fresh basil

Mini Southern Tomato Pies

4.53 from 40 votes

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By: Carol | From A Chef’s Kitchen
Mini Southern Tomato Pies are an elegant twist on the down-home and iconic Southern Tomato Pie. In mini form, they make a lovely summer appetizer!
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Appetizers and Snacks
Cuisine American
Servings 16
Calories 183 kcal


  • 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


  • Preheat oven to 375 degrees.
  • Slice the tomatoes into approximately 8 slices each so you end up with 32 slices. Place the tomatoes on paper towels and sprinkle with 1 teaspoon salt. Let stand 15 minutes. Flip onto dry paper towels and salt again. Let stand for another 15 minutes. Dry the top side of the tomatoes with paper towels for any remaining moisture.
  • While tomatoes are draining, prepare the pastry. Roll out onto a lightly floured surface. Using a 3 to 3 1/2-inch biscuit cutter or round stainless measuring cup, cut 8 circles from each sheet of pastry.
  • Place the pastry circles into two nonstick muffin pans. (Don’t worry about getting them tucked into the pans too securely. Just make sure they have a flat bottom so they stand level.)
  • 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 among the 16 pastry shells. 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 and adjust the tomato slices as necessary so they’re back up on top of each other. Top with remaining cheese and place back in the oven for 5 minutes or until cheese is melted.
  • Serve immediately or at room temperature.


Serving: 1 | Calories: 183kcal | Carbohydrates: 1g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 367mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin A: 296IU | Vitamin C: 2mg | Calcium: 134mg | Iron: 1mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

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Recipe Rating


  1. 5 stars
    These turned out so well 🙂 Is love to post a picture, but I can’t figure out how on the mobile website. Great recipe !

  2. Hi there! I’d like to make these but am wondering about prebaking the puff pastry a bit. I’m worried they will be soggy. Have you tried prebaking to avoid a soggy crust? Or is it different with puff pastry than pie crust?

    1. Hi, Teresa, Thanks so much for your question. In certain cases, I DO recommend prebaking the puff pastry as with my Roasted Cherry Tomato Tart with Herbed Ricotta. However, because these are so small, I’m afraid the puff pastry would puff up too much and you’d never get the rest of the filling into the mini pies. Draining the tomatoes as shown will help tremendously and keep in mind there’s a layer of cheese between the pastry and the tomatoes. Thanks again and hope you enjoy!

    2. I made these a few weeks ago, and because they were such a hit, I am planning on making these again this weekend. I have to say, however, that I did not follow the recipe exactly. I only put a single layer of tomatoes, and instead of chopping the basil, I topped the cheese on each tomato with a whole basil leaf. They were perfect! Thanks for sharing this recipe.

  3. Have you ever tried to make these ahead of time and freeze? Looking to do so for 3 days before a baby shower.

    1. Hi, Kelly and thanks so much for your question. I’ve not done them that far ahead and frozen them. I think they’d be okay refrigerated for that length of time then reheated enough to take the chill off. You wouldn’t want to bake them again too much. Thanks again for your question and I hope they work for you!

    2. Hi Kelly! Did you ever try to freeze them? If so, hope was your experience? Wanting to do this for a wedding appetizer (cutting down on catering costs)

  4. These are brilliant! Cute and tasty. I’ve made many a variety of tomato tarts and these are just perfect. I tend to forget to have puff pastry in my freezer, but it makes every kind of tart just magical. Thank you for this idea.