Tomato mozzarella tarts are great for almost any occasion; they do not require any great skill and only require a few ingredients that you most likely keep on hand.
I used a store-bought pie crust for this recipe to make it easy for those who do not have time to make the crust from scratch. This tart is even great for breakfast or brunch; just top it with a poached egg and you've got breakfast. Enjoy!
2 Pillsbury rolled pie crusts
4 to 6 Roma tomatoes
10 to 12 slices of fresh mozzarella cheese (drained off excess water before use)
1 1/2 cups julienned, basil leaves
2 tbsp fresh thyme leaves
Extra virgin olive oil
Fresh ground black pepper
Remove pie crust from fridge set on counter top and let come to room temperature (about 10 to 12 minutes).
Preheat oven to 375 degrees.
Spray muffin tin with non-stick cooking spray, unroll crust onto a lightly floured surface and using a floured rolling pin, gently roll the crust smooth. Using a 3- to 4-inch round biscuit or cookie cutter, cut circles from the crust and prick with the tines of a fork before placing them into the cups of the muffin tin. Use your fingers to gently push the crust into the tin, place in preheated oven and bake for 10 to 13 minutes until light golden brown, remove and let cool completely before filling. This is called blind baking and it will give the tarts a really nice flakey crust
Slice tomatoes into 1 1/4-inch thick slices and remove juice and seeds. Slice the mozzarella into 1-inch-thick slices and pat dry of any excess moisture. Place pieces of mozzarella in the bottom of each crust, place tomato slices on top, season each with sea salt and fresh ground pepper. Sprinkle the tops with the julienned basil, thyme and drizzle with extra virgin olive oil. Bake in 375 degree preheated oven until cheese has melted and starting to brown, about 20 minutes or so depending on your oven.
Remove from oven and let the tarts set for a few minutes before removing them from the pan. These tarts taste great served hot or warm.
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