A delightful mini tomato pie made with fresh heirloom tomatoes, basil, and feta cheese. This easy recipe is perfect for tomato season and can be air-fried or baked until golden brown.
1: Cut the pie crust to fit the size of the tomato.
2: Slice the tomato and pat dry with a paper towel.
3: Place the basil leaves on top of the pie crust, then top with the tomato slice.
4: Fold the pie crust around the tomato and brush over with the egg wash.
5: Drizzle olive oil all over the pie and season with feta, salt, and pepper.
6: Air fry at 375°F for 10 minutes then again at 245°F for 10 minutes, or until the top of pie is golden brown and the bottom is cooked.
7: If you don’t have an air fryer, bake at 375°F for 25 minutes or until the crust is golden brown and the bottom is cooked.
