½ cup heirloom cherry tomatoes, cut crosswise into ⅛-inch-thick slices
2 tablespoons thinly sliced basil
Garnish: flaked sea salt
Instructions
Preheat oven to 400°. Line a sheet tray with parchment paper. In a small bowl, whisk together egg and 1 tablespoon water.
On a lightly floured surface, unroll piecrust. Using a round 2-inch scalloped cutter dipped in flour, cut dough into 18 rounds. Place dough rounds 1 inch apart on sheet tray. Brush dough with egg wash.
Bake until golden brown, about 7 minutes. Let cool completely on a wire rack.
In the container of a blender, combine goat cheese, cream, onion powder, Italian herbs, and salt. Blend until smooth. Transfer mixture to a resealable plastic bag and refrigerate for 1 hour.
Cut one tip of resealable plastic bag and pipe about 1 tablespoon of goat cheese mixture in an even layer on cooled crusts. Place 2 tomato slices on top. Sprinkle with basil. Garnish with flaked sea salt, if desired. Serve immediately.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/tomato-pie-canapes/