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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 5 |
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Everyone has a way they like to make Tomato Tarts (at least in the south), and here is how I've taken to making mine. It is easy, and it is a GREAT way to use your fresh basil and tomatoes, either from your yard, your friend's yard, or your local Farmer's Market. I do NOT recommend making this recipe with anything but the freshest, ripest summer tomatoes - it is definitely a seasonal recipe. I have doubled and tripled this recipe, and cut the tarts so that they can become hand held appetizers for a party - they are always one of the first things to go. Ingredients:
2 frozen pie crusts, regular |
8 ounces mozzarella cheese, shredded |
8 fresh mozzarella balls, really you want those thin medallions |
6 tablespoons basil, fresh, sliced into thin ribbons, and divided in half |
2 -3 tomatoes, fresh, large, and ripe |
1/2 teaspoon salt |
1/4 cup extra virgin olive oil |
Directions:
1. Slice the tomatoes into 1/4 thick slices and drain on paper towels.
2. Preheat oven to 400 degrees.
3. Unwrap the pie crusts and lay out on your counter. Divide shredded mozz evenly between two pie crusts, and then evenly space 4 quarter sized pieces of fresh mozz on top of the shredded mozz.
4. Take one portion of your fresh basil, and divide it evenly between the two pie crusts.
5. Evenly layer the tomatoes on top of the mozz and basil; sprinkle with salt and drizzle with the olive oil.
6. Bake the tarts for 30 to 40 minutes.
7. Garnish with the remaining basil, and slice into wedges; serve warm or room temperature.
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