Gluten Free Mini Tomato Pies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
CRUST INGREDIENTS1 1/2 cups of All Purpose Gluten Free Flour plus extra for sprinkling1/2 cup Cold Butter, Palm Shortening, or Coconut Oil 1/4 cup water (approx. depending on consistency - add a little at a time - not too wet, not too dry.)FILLING INGREDIENTS 2 cups of diced tomatoes with seeds removed before dicing5 sprigs fresh basil, diced 1 tsp salt1 tsp garlic powder1 tsp pepper TOPPING INGREDIENTS 1/2 cup mayonnaise1/2 cup sour cream1 cup shredded cheddar cheese
CRUST INSTRUCTIONS
Mix together Gluten Free Flour and add in butter/shortening/coconut oil and mix until crumbly.
Add Water by stirring in 1 TBSP at a time until dough holds together for rolling - better a little moist, then too dry.
Form dough into a ball and put it in the refrigerator for at least 15 minutes. You can work on the filling while it is chilling.
After chilling shape dough balls into disc with floured hands and place onto a sheet of floured parchment or wax paper.
Cover with an additional sheet of parchment or wax paper. Roll crust out to about 1/8 inch thick.
Spray muffin tin with cooking spray.
Remove top parchment/wax paper and using a floured biscuit cutter, cut circles.
Slip floured hand or spatula gently under the bottom paper to remove then press each circle it into the pan. Don't worry if it breaks apart a little, you can always press it together and it will be just fine.
Pierce bottom slightly with fork and "blind bake" for 15 minutes at 425 degrees
To prevent the crust from shrinking, add dry beans or pie weights during baking time.
FILLING INSTRUCTIONS:
Place tomatoes in a single layer of a colander or mesh strainer; sprinkle with salt. Let sit for about 10 minutes to release moisture. Blot excess moisture with a paper towel.
Add basil, garlic powder, and pepper and gentle stir to combine.
TOPPING INSTRUCTIONS
Mix the mayonnaise, sour cream, and cheddar cheese in a bowl with a spoon until well combined.
ASSEMBLY AND BAKING INSTRUCTIONS
Place enough tomato filling in
each pre-baked pie shell to cover the bottom well, approximately 2 tablespoons per shell.
Cover the tomato filling mixture with the mayonnaise
topping mixture, about 1 tablespoon, and smooth to cover the filling.
Bake in a 350° pre-heated oven for approximately 20 minutes until golden brown.
Serving Size: Makes 12 regular muffin-tin sized pies for a total of 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user MEELANA.
Mix together Gluten Free Flour and add in butter/shortening/coconut oil and mix until crumbly.
Add Water by stirring in 1 TBSP at a time until dough holds together for rolling - better a little moist, then too dry.
Form dough into a ball and put it in the refrigerator for at least 15 minutes. You can work on the filling while it is chilling.
After chilling shape dough balls into disc with floured hands and place onto a sheet of floured parchment or wax paper.
Cover with an additional sheet of parchment or wax paper. Roll crust out to about 1/8 inch thick.
Spray muffin tin with cooking spray.
Remove top parchment/wax paper and using a floured biscuit cutter, cut circles.
Slip floured hand or spatula gently under the bottom paper to remove then press each circle it into the pan. Don't worry if it breaks apart a little, you can always press it together and it will be just fine.
Pierce bottom slightly with fork and "blind bake" for 15 minutes at 425 degrees
To prevent the crust from shrinking, add dry beans or pie weights during baking time.
FILLING INSTRUCTIONS:
Place tomatoes in a single layer of a colander or mesh strainer; sprinkle with salt. Let sit for about 10 minutes to release moisture. Blot excess moisture with a paper towel.
Add basil, garlic powder, and pepper and gentle stir to combine.
TOPPING INSTRUCTIONS
Mix the mayonnaise, sour cream, and cheddar cheese in a bowl with a spoon until well combined.
ASSEMBLY AND BAKING INSTRUCTIONS
Place enough tomato filling in
each pre-baked pie shell to cover the bottom well, approximately 2 tablespoons per shell.
Cover the tomato filling mixture with the mayonnaise
topping mixture, about 1 tablespoon, and smooth to cover the filling.
Bake in a 350° pre-heated oven for approximately 20 minutes until golden brown.
Serving Size: Makes 12 regular muffin-tin sized pies for a total of 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user MEELANA.
Nutritional Info Amount Per Serving
- Calories: 514.2
- Total Fat: 39.1 g
- Cholesterol: 74.9 mg
- Sodium: 727.7 mg
- Total Carbs: 36.3 g
- Dietary Fiber: 2.1 g
- Protein: 7.3 g
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