Recipes and Cooking Tiny Tomato Pie 4.3 (25) 2 Reviews Pile tiny tomatoes onto a feta and Parmesan pie crust. As they bake, they melt into the tender, flaky crust. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 23, 2016 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Hands On Time: 20 mins Total Time: 3 hrs 20 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 14.1 ounce package rolled refrigerated unbaked piecrust (2 crusts) 4 ounce feta cheese, crumbled ⅔ 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 Directions 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. 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. 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. Rate it Print Nutrition Facts (per serving) 339 Calories 23g Fat 29g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.