Tomato Pie Tarts

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At my recent house warming party, I went with a Southern hors d'oeuvres menu.  In honor of the flavors of the south, you can't forget the tomato pie.  I adapted the recipe from Southern Living's November 2011 magazine.  The version below includes the adaptations I made to this recipe.  The original recipe is linked in the notes section.  The original recipe used canned tomatoes, but I stewed down my own fresh tomatoes with basil and garlic for a fresher flavor.  I also chose to use Phyllo shells opposed to pie crust.  This provided each bite sized tart with a texture explosion in your mouth.  


Ingredients

3 packages of phyllo shells (15 each pack)
7-8 vine ripened tomatoes, cubed
3-4 cloves of garlic, minced
1/4 cup of roughly chopped basil
1 tablespoon olive oil
Salt and pepper to taste
2/3 cup mayonnaise
1/2 cup grated Parmesan cheese
1/4 cup (1 oz.) freshly shredded Cheddar cheese
1/4 cup (1 oz.) freshly shredded mozzarella cheese
Garnish: fresh basil leaves

1. Preheat broiler.
2. In a large saute pan, heat oil on medium-high heat.  Add garlic and stir for 30 seconds. Then, add tomatoes, basil, and salt and pepper.  Cook the tomatoes mixture down for about 5 minutes.  Strain the mixture.
3. In a medium bowl, mix the mayonnaise, Parmesan, Cheddar, and mozzarella cheeses.    Set aside.
4. Fill each phyllo shell with tomato mixture and place on an ungreased cookie sheet.  Top each tomato filled shell with about a teaspoon of the mayonnaise mixture.  
5. Broil until the tops are lightly browned (this happened in about 30 seconds so keep an eye on it).  

Serve immediately.  Makes 45 shells.

*Notes*

Find the original recipe below.  

http://www.myrecipes.com/recipe/tiny-tomato-tarts-50400000117055/

Picture from: http://www.myrecipes.com/recipe/tiny-tomato-tarts-50400000117055/