Tiny Tomato Pie


Pile tiny tomatoes onto a feta and Parmesan pie crust. As they bake, they melt into the tender, flaky crust.

Tiny Tomato Pie
Photo: Andy Lyons
Hands On Time:
20 mins
Total Time:
3 hrs 20 mins


  • 1 14.1 ounce package rolled refrigerated unbaked piecrust (2 crusts)

  • 4 ounce feta cheese, crumbled

  • cup finely shredded Parmesan cheese

  • ¼ cup mayonnaise

  • 1 egg, separated

  • 1 tablespoon chopped fresh oregano

  • ¼ teaspoon freshly cracked black pepper

  • 4 cup assorted tiny tomatoes

  • 1 - 2 tablespoon drained capers

  • ½ teaspoon kosher salt


  1. Let piecrusts stand at room temperature for 15 minutes. Meanwhile, preheat oven to 375°F. In a medium bowl stir together the feta, 2 tablespoons of the Parmesan, mayonnaise, egg yolk, oregano, and pepper. Unroll pastry into a 9-inch pie plate. Ease pastry into the pie plate, pressing lightly into bottom and sides. Sprinkle crust with remaining Parmesan.

  2. Spoon feta mixture into pie plate and spread over the Parmesan. Top with tomatoes and capers and sprinkle with salt. Trim bottom crust to edge of pie dish. Cut slits in remaining pastry and place on top of filling; seal. Crimp edges as desired. In a small bowl whisk together the egg white and 2 teaspoons water and brush over pastry.

  3. To prevent overbrowning, cover edge of pie with foil. Place a foil-lined baking sheet on the rack below the pie in oven. Bake for 35 minutes. Remove foil from pie. Bake for 45 minutes more or until crust is golden brown. Cool for 2 hours on a wire rack. Store any leftovers in the refrigerator.

Nutrition Facts (per serving)

339 Calories
23g Fat
29g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 339
% Daily Value *
Total Fat 23g 29%
Saturated Fat 9g 45%
Cholesterol 49mg 16%
Sodium 656mg 29%
Total Carbohydrate 29g 11%
Total Sugars 3g
Protein 7g
Vitamin C 12.4mg 62%
Calcium 178mg 14%
Iron 0.8mg 4%
Potassium 248mg 5%
Folate, total 23.7mcg
Vitamin B-12 0.4mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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