Thaw the pie crust according to package directions. Simultaneously, slice the tomatoes and lay them on a paper towel. Salt lightly and cover with another paper towel.

Grate the cheeses and mix with mayonnaise, salt, pepper, and basil in a medium bowl.

Once the pie crust has thawed, roll it out on a cutting board and use a knife to trace large circles from the crust. You may have to use the scraps to make enough for the third pie. Put the crust in the pie tins and press to the curvature of the tins, then pierce the bottom of the dough a few times to let the heat escape while they parbake. miniature pie crusts in tins

Bake at 350 for 15 minutes.

Dice the onion and saute it over medium heat. Salt very lightly and let cook until onions and soft and translucent.

Wipe the salt off of the tomatoes with a paper towel.

Remove the crusts from the oven.

Once all of the components are ready, assemble the pies as follows: put a spoonful of onions on the bottom of each pie plate. put a tomato slice on top. alternate onion and tomatoes until the tin is full (about 2-3 layers, ending on tomato). assembling a mini tomato pie

Top the pies with the mayo-cheese mixture and spread over the top of the tins. Use your fingers, spread it out as well as you can.

Put in the oven for 25 minutes.

Turn the oven to broil and brown the tops for a minute or two, watch this step carefully.

Remove from oven and serve hot, or let cool and put them in the fridge for later.