Mini Tomato Tarts
You asked for it, so here you go! I made these for our first Wake Forest tailgate last night. Tomato pie is one of my favorite dishes, and I wanted to make something that was hearty enough for a tailgate but that also still reminded me of summer...since it's been SO hot and humid this week. Little did I know that it would pour down rain and cool off to 70ish degrees. Ha! These were a little time consuming, so give yourself ample time to make these and let them cool before you attempt to transport them.
16 mini pie crusts (found in the frozen section)
1 cup shredded Parmesan cheese (may need less)
1 pint grape or cherry tomatoes
1 cup basil
1/2 cup green onions
2 cups shredded cheddar jack cheese
1 cup good mayonnaise (I always use Duke's)
Preheat oven to 425 degrees. Remove pie crusts from packaging and allow to thaw for about 10 minutes. Poke holes in the pie crust with a fork. Sprinkle about 1T Parmesan cheese in the bottom of each crust. Bake on a cookie sheet for 6 minutes or until slightly golden. Reduce oven temp to 350 degrees. Allow tarts to cool for about 10 minutes.
Meanwhile, cut the tomatoes into fourths and drain in a colander. Finely chop the basil and green onions and combine or throw them into your food processor and let it do the work. In a separate bowl, combine cheese and mayonnaise. Add enough tomatoes to cover the bottom of the crusts then add 1-2 tsp of the basil mixture, depending on your taste. Top the tomatoes and basil mixture with 1-2 T of the mayo mixture, spreading evenly, depending on the size of your crusts.
Bake on a cookie sheet at 350 degrees for 30 minutes. Allow to cool almost completely and remove from the aluminum liners onto paper towels to drain.
Make sure you have a fork to serve these delicious tarts with because they are a little delicate.