Tiny Tomato Pie

  • Author: Better Homes & Gardens
  • Prep Time: 20
  • Cook Time: 80
  • Total Time: 1 hour 40 minutes


Fresh tomatoes from the Farmers Market is ideal, but you can make this during the year with good tomatoes from the supermarket.  I topped mine with little pastry pigs!!  Enjoy!!



  • 1 (14.1 oz.) package rolled refrigerated unbaked pie crust (2 crusts)
  • 4 oz. feta cheese
  • 2/3 cup finely shredded Parmesan cheese
  • 1/4 cup mayonnaise
  • 1 egg, separated
  • 1 Tbsp. chopped fresh oregano
  • 1/4 tsp. freshly cracked black pepper
  • 4 cups assorted tiny tomatoes
  • 1 to 2 Tbsp. drained capers
  • 1/2 tsp. kosher salt


  1. Let piecrusts stand at room temperature for 15 minutes. Meanwhile, preheat oven to 375 degrees F. In a medium bowl, stir together the feta, 2 Tbsp. Parmesan, mayonnaise, egg yolk, oregano, and pepper. Unroll one of the piecrusts into a 9-inch pie plate. Ease pastry into the pie plate, pressing lightly into bottom and sides. Sprinkle crust with the remaining Parmesan.
  2. Spoon feta mixture into pie plate, spreading over Parmesan. Top with tomatoes and capers. Sprinkle with salt. Using round cutters, cut rounds from remaining pastry; place on filling. In a small bowl, whisk together the egg white and 2 tsp. water; brush over top pastry.
  3. To prevent overbrowning, cover edge of pie with foil. Place on a foil-lined baking sheet and put in oven. Bake 35 minutes. Remove foil from edge of pie. Bake 45 minutes more or until crust is golden brown. Cool for 2 hours on a wire rack.


  • Make sure to store any leftovers in the refrigerator.


  • Serving Size: 8

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