Individual Baked Tomato, Mozzarella, and Fresh Basil Pies (Emeril Lagasse)

Prep Time: 20 Minutes

Cook Time: 10 Minutes

Ready In: 30 Minutes

Servings: 4

Ingredients:

4 individual puff pastry tart shells, blind-baked

2 tablespoons olive oil

1/2 cup roasted garlic puree

12 slices tomatoes

8 slices fresh mozzarella

salt and pepper

1/2 cup chiffonade of basil

1/2 cup warm tomato sauce

essence, recipe follows

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

Directions:

1. Preheat the oven to 400 degrees F. Brush each tart shell with olive oil. Season with salt and pepper. Spread 1-ounce of the roasted garlic puree on the bottom of each shell. Lay 3 slices of the tomatoes and 2 slices of cheese in each shell. Season with salt and pepper. Bake for 8 to 10 minutes or until the cheese starts to bubble and brown.
2. Spoon the sauce on the bottom of a plate. Place a tart on a plate. Garnish with basil and Essence.
3. Essence (Emeril's Creole Seasoning):
4. Combine all ingredients thoroughly and store in an airtight jar or container.
5. Yield: about 2/3 cup
6. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

By RecipeOfHealth.com