The Dish with Anita: Tomato Mozzarella Tarts - CBS News 8 - San Diego, CA News Station - KFMB Channel 8

The Dish with Anita: Tomato Mozzarella Tarts

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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 have 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 is tart is even great for breakfast or brunch - just top it with a poached egg and you've got breakfast, enjoy!

Tomato Mozzarella and Basil Tarts

2 Pillsbury rolled pie crust

4 to 6 Roma tomatoes

10 to 12 slices of fresh mozzarella cheese (drained off excess water before use)

1 ½ cups julienned, basil leaves

2 tbsp fresh thyme leaves  

Extra virgin olive oil

Sea salt

Fresh ground black pepper

Muffin tin

Remove pie crust from frig set on counter top and let come to room temperature (about 10 to 15 minutes)

Preheat oven to 375 degrees.

Spray muffin tin with non-stick cooking spray, unroll crust onto a lightly floured surface using a floured rolling pen gently roll the crust smooth.

Using a 3 to 4 inch round biscuit or cookie cutter cut circles from the crust, 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 and place in the preheated oven.  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 ¼ inch thick slices; remove juice and seeds from the tomatoes slices.

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 and season each with sea salt, 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 rest for a few minutes before removing them from the pan. 

These tarts taste great served hot or warm.

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