Dill Tomato Tartlets | Braum's

Dill Tomato Tartlets


  • ½ package refrigerated pie crusts
  • 4 tomatoes, seeded and chopped
  • salt and pepper
  • ⅔ cup mayonnaise
  • ½ cup Parmesan cheese, shredded
  • ¼ cup Muenster Cheese, shredded
  • ¼ cup Havarti Dill Cheese, shredded


To Make the Crust

  1. Preheat oven to 425 degrees.
  2. Unroll pie crust on a floured surface. Using a 2 inch round cookie or biscuit cutter cut out 24 circles.
  3. Place rounds into an ungreased mini muffin tin. Press until it is fully lined.
  4. Pinch edges to make a cute edge.
  5. Prick bottoms with a fork and bake for 5 minutes or until set.

To Make the Tarts

  1. Preheat oven to 350 degrees.
  2. In a small bowl, season tomatoes with salt and pepper.
  3. In a medium bowl, mix together mayonnaise, Parmesan, Muenster, and Havarti.
  4. Spoon chopped tomatoes into shells evenly.
  5. Top with a dollop of mayonnaise/cheese mixture.
  6. Bake for 18-20 minutes. Serve while warm.