Ingredients
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2
-
8
-
8
-
6
-
2 - 3
-
1/2
-
1/4
-
-
-
-
-
-
-
-
Directions
Tomato Tart My Way, 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 , 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
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Steps
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1
Done
|
Slice the Tomatoes Into 1/4 Thick Slices and Drain on Paper Towels. |
|
2
Done
|
Preheat Oven to 400 Degrees. |
|
3
Done
|
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
Done
|
Take One Portion of Your Fresh Basil, and Divide It Evenly Between the Two Pie Crusts. |
|
5
Done
|
Evenly Layer the Tomatoes on Top of the Mozz and Basil; Sprinkle With Salt and Drizzle With the Olive Oil. |
|
6
Done
|
Bake the Tarts For 30 to 40 Minutes. |
|
7
Done
|
Garnish With the Remaining Basil, and Slice Into Wedges; Serve Warm or Room Temperature. |
