Individual Baked Tomato, Mozzarella, and Fresh Basil Pies

Total Time:
30 min
20 min
10 min

4 servings

  • 4 individual puff pastry tart shells, blind-baked
  • 2 tablespoons olive oil
  • 1/2 cup roasted garlic puree
  • 12 slices tomatoes
  • 8 slices fresh mozzarella
  • Salt and pepper
  • 1/2 cup chiffonade of basil
  • 1/2 cup warm tomato sauce
  • Essence, recipe follows
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
  • Preheat the oven to 400 degrees F. Brush each tart shell with olive oil. Season with salt and pepper. Spread 1-ounce of the roasted garlic puree on the bottom of each shell. Lay 3 slices of the tomatoes and 2 slices of cheese in each shell. Season with salt and pepper. Bake for 8 to 10 minutes or until the cheese starts to bubble and brown.

  • Spoon the sauce on the bottom of a plate. Place a tart on a plate. Garnish with basil and Essence.

Essence (Emeril's Creole Seasoning):
  • Combine all ingredients thoroughly and store in an airtight jar or container.

  • Yield: about 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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