Prep 20 mins
Cook 40 mins
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.
- 2 frozen pie crusts, regular
- 226.79 g mozzarella cheese, shredded
- 8 fresh mozzarella balls, really you want those thin medallions
- 88.74 ml basil, fresh, sliced into thin ribbons, and divided in half
- 2-3 tomatoes, fresh, large, and ripe
- 2.46 ml salt
- 59.14 ml extra virgin olive oil
- 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.