Tomato Tart My Way
- Ready In:
- 1hr
- Ingredients:
- 7
- Yields:
-
2 tarts
- Serves:
- 6-12
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
- Slice the tomatoes into 1/4 thick slices and drain on paper towels.
- Preheat oven to 400 degrees.
- 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.
- Take one portion of your fresh basil, and divide it evenly between the two pie crusts.
- Evenly layer the tomatoes on top of the mozz and basil; sprinkle with salt and drizzle with the olive oil.
- Bake the tarts for 30 to 40 minutes.
- Garnish with the remaining basil, and slice into wedges; serve warm or room temperature.
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RECIPE SUBMITTED BY
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