Yield: 6 tartlets
I think I am becoming an unintended expert at micro-sizing food, mostly out of necessity. Namely becauseI am cooking for one and am a restless cook who grows bored easily if I have to eat the same thing day after day.
My omni partner, Bob, does not eat the way I do, almost on principle. We have had occasional heartfelt discussions, a story for a different day, about my feelings of rejection when he declines even a taste of the dishes I prepare because, as for many of us, cooking is a gesture of sharing and love.
But, he, a smoker for many years, truly tastes food differently and, like all of us, wants to control his own diet. Still, it is fun to cook together as long as we can tailor the ingredients for our own tastes and lifestyles. Basically, anything that can be custom-filled or -topped works well: tacos, pizzas, wontons, fried ravioli, etc. But, I can assure you, he would not go near a tomato pie.
If we weren’t in the middle of a pandemic, I would share with friends as I always have, but many of us are not too keen on eating food from other people’s kitchens right now.
So cakes become cupcakes and cupcake recipes are downsized to make only four and, in this case, a big luscious tomato pie became six luscious two-bite tartlets.
Months ago, I purchased a bag of these tartlet pans at a thrift store to make this really cool metal floral wall hanging for a friend. All of the flowers were assembled out of metal housewares And I featured the end result in my DIY Decor column. I never really thought I would use the leftovers, but they have come in handy on a number of occasions.
Ingredient note: I am a calorie-counter and an avid exerciser. So I use Walton Farms no-calorie mayonnaise available at our Harris Teeter. (It is not great on its own, but when it is mixed with other ingredients with strong flavors, it is worth it to me to save 100 calories per tablespoon.) But use whatever kind of mayo you prefer, including homemade. I make a delicious tofu mayonnaise (available here on this site) with only 10 calories per tablespoon, but I was too hungry to stop and make a batch.
I use Everything Bagel seasoning in my creamy topping because I love the mixture of dried garlic and onion, sesame seeds, poppy seeds, etc. Feel free to omit, as there will be plenty of flavor without it. But, I highly recommend.
Whatever you choose to top yours with, enjoy celebrating these glistening red gems of the season in two-bitesize format.
Mini-Tomato Pie Tartlets Press-In Crust (vegan & plant-based)
6 approximately 1.5 x 3 inch tartlet pans
3/4 cup all-purpose flour
2 tablespoons vegetable oil
1 tablespoon non-dairy milk
Pinch sea salt
Pinch garlic powder
Pinch onion powder
1/4 cup vegan mayonnaise
3 tablespoons shredded vegan mozzarella cheese
1 tablespoon shredded or grated vegan parmesan cheese
1 generous teaspoon thinly sliced green onions
1 teaspoon minced fresh basil or chiffonade
Pinch sea salt
Pinch black pepper
Optional (but recommended): 1/2 tsp Everything Bagel seasoning or to taste
6 slices tomato (to fit your tart pans)
Garnish: fresh basil sprigs
Preheat oven to 350°. Place tart pans on baking sheet. In small bowl, combine flour, vegetable oil, non-dairy milk, salt, and garlic and onion powders. Mix together with a fork until moist and crumbly. Add a drop or two more oil or non-dairy milk if necessary. A little bit of the dough should hold together when pinched with your fingers. Divide into six portions, crumble into the bottom of each tart pan, and press evenly onto sides and bottom. Bake 10 minutes or until set and just beginning to turn golden. Meanwhile, in a small bowl, blend together remaining ingredients except tomatoes and garnish. After tart shells have baked, lay a slice of tomato in each one and top with 1/6 of mixture. Return to oven and bake for another 10 minutes. Garnish with fresh basil sprigs and serve warm or at room temperature.
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