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Easy Homemade Heirloom Tomato Tart Recipe

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Ingredients

Adjust Servings:
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

Nutritional information

417.4
Calories
282 g
Calories From Fat
31.4 g
Total Fat
8.3 g
Saturated Fat
29.9 mg
Cholesterol
705.8 mg
Sodium
23.4 g
Carbs
1 g
Dietary Fiber
3.3 g
Sugars
10.7 g
Protein
74g
Serving Size

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Easy Homemade Heirloom Tomato Tart Recipe

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    Cuisine:

    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.

    • 80 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    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

    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.

    Avatar Of Flora Mathis

    Flora Mathis

    Culinary gardener using fresh herbs and produce to create vibrant and flavorful dishes.

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