Ingredients
- Butter, for brushing pie tin
- Cornmeal, for sprinkling
- Pie dough (store bought, about 6 large pieces of dough)
- 1/4 cup Parmesan
- 2 tablespoons extra-virgin olive oil
- 4 medium-sized round vine ripened tomatoes, sliced
- Salt and freshly ground black pepper
- 1 1/2 pounds fresh mozzarella, cut into 1/3-inch slices
- 10 basil leaves, for garnish
Directions
Special equipment: 12 individual tartlet pans with removable bottoms
Preheat oven on to 375 degrees F.
To assemble tartlets: Take the tart pans and brush with butter and liberally sprinkle with cornmeal. Roll out dough to 1/8-inch thickness and cut into 12 individual tarts. Dough circles should be larger than the pan to fit properly.
Lay the dough rounds in the pans and press down to fill in the corners. Trim excess dough.
Brush bottoms of dough shell with olive oil and sprinkle with the cheese. Bake for 6 minutes until bottom is cooked but blonde.
Sprinkle the tomato slices with salt. Layer the tomato slices and mozzarella slices into the pan, overlapping the pieces in a circle, until all the ingredients are used. Season with salt and pepper. Bake tarts for 15 minutes. Remove from the oven and let cool. Right before serving, garnish top with torn basil. Serve warm or at room temperature.
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By lwntrtn
Austin, TX
on May 15, 2010
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I have made this several times for company all to rave reviews. I toss a little micro greens (many grocery stores sell them now, with a little olive oil and serve this on top. Especially good if using heirloom tomatoes. The more flavor the tomatoes have, the better the outcome. I slice the tomatoes and mozzarella and let drain a few minutes on paper towels. This would help those who thought the dish was too soggy.
By namaste01_12662313
Phoenix, 41
on February 15, 2010
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This was easy to make, quick, looked and tasted fantastic. I made with a couple of different sharp cheeses rather than the recommended one. It was excellent. I could make in the 4" tart size or use smaller tarts for appetizers.
By goodcooker #3
california
on February 05, 2009
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Easy to make and perfect for a light dinner w/salad. I did use fresh moz. cheese and had no problem w/sogginess. I baked the empty tart for 20 minutes, then added the parm. cheese and cooked another 5 min. After adding the tom. (roma tom. and moz. cheese, it still cooked for another 15. It is rich tasting!
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