Name: Baked Tomato Southern Style Pie
Prep time: 14 min
Cook time: 45 min
Total time: 59 min
Cuisine: Southern, American
Ingredients: 1 9-inch pie crust, unbaked (I prefer a deep dish with more crust) or an oil-sprayed 12 cup muffin tin; 4-5 Roma or beefsteak tomatoes, sliced or grape tomatoes for the mini version; 1/2 teaspoon salt; 1/4 cup fresh basil leaves, chopped; 2 cloves garlic, minced; 1 cup mozzarella cheese, grated; 1 cup sharp cheddar cheese, grated; 1teaspoon black pepper; 1/2 cup butter cracker crumbs ritz or townhouse club; 1 cup mayonnaise

These are little tomato quiche Southern style in flavor, baked in a cupcake tin, or you can make one whole pie.

The perfect grab-and-go finger food for breakfast, brunch, or lunch, and since they freeze perfectly, great for any busy lifestyle.

Here is a delicious Southern Tomato Tart that can be the perfect appetizer, brunch, or on a buffet table when hosting a party.

The pie has a cheese filling with tomato basil, and are simply scrumptious.

Very easy to make with store-bought pie crust and a few pantry staples. If you're looking for a grab-and-go breakfast, make some mini tomato pies are the perfect choice
Southern cooks have long celebrated ripe tomatoes in everything from sandwiches to pies, and this cheesy tomato tart is one of the most delicious ways to showcase them.

Scroll down to the recipe card for this easy recipe to bake this pie in pie form, tarts, or mini muffin tins. Your family will love it.

Why You Will Love Southern Tomato Tarts

Loaded with cheesy Southern comfort flavor
Perfect for brunches, showers, luncheons, and holidays
A great way to use fresh summer tomatoes
Buttery crust pairs perfectly with juicy tomatoes
Easy to customize with herbs, cheeses, and toppings
Can be served warm, room temperature, or chilled
Elegant presentation with minimal effort
Great make-ahead appetizer for entertaining
Delicious as a side dish or light main course
Tastes like a Southern garden in every bite

this is a pastry crust tart like quiche filled and baked with mozzarella cheese, zucchini shredded and sliced tomatoes in a rich egg filling into the crust and baked

Meat and Cheese Lovers Additions

Sharp cheddar
Gruyère
Mozzarella
Fontina
Goat cheese
Smoked gouda
Pepper jack for a spicy kick
Cream cheese for extra richness
Feta for Mediterranean flavor
cooked Italian sweet or hot sausage
chopped pepperoni
chopped capicola(hot ham)
prosciutto or crispy bacon

Perfect Occasions to Serve This Recipe

Mother’s Day brunch
Easter brunch
Summer garden parties
Bridal showers
Baby showers
Church potlucks
Weekend brunches
Afternoon tea gatherings
Southern holiday tables
Light summer lunches

Tips

Use a 12-cup muffin tin or a pie plate for deep dish
Use sharp cheddar cheese for the best flavor
Hellmann's or another non-sweet mayonnaise is recommended
For meat eaters, add any chopped cooked meats you like
Topping with fresh basil and using mozzarella or provolone will make this even cheesier
Don't forget to use oil spray on whatever pan you're using
Refrigerate the tart dough before baking for a flakier crust
Use Roma tomatoes if you want less moisture
Freshly shred cheese instead of pre-packaged for smoother melting
Don’t overload with toppings or the tart may become watery
Bake on the lower oven rack to help crisp the bottom crust
Store leftovers refrigerated and reheat in the oven instead of the microwave for the best texture

More Recipes To Try:

Zucchini Tomato Tart
Easter Rustica
Bacon and Egg Biscuits
Italian Style Poached Eggs
Spinach and Egg Breakfast

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