Mozzarella tart

Prep

• 1 packet refrigerated pie crust

1. remove pie crust from package, and roll out onto flat surface. with a round cookie cutter, cut 12 rounds from each pie crust and place on a parchment lined cookie sheet. Cook according to package instructions, or until lightly golden.Remove from oven and cool round on a cookie rack.

toppings.

• 4 tomatoes
• 2 rounds of fresh mozzarella
• 1 bunch fresh basil
• kosher salt
• fresh cracked pepper
• extra virgin olive oil

1. slice tomatoes 1/4" and layer with paper towels to absorb some of the moisture, set aside. ( 24 slices) Then slice basil in small slivers that look about like a toothpick in length and width and set aside. Lastly slice mozzarella in to 1/4" rounds, no bigger than the pie rounds, 24 slices.
2. Assembly. Pre-heat oven to 350 degree's, layer each pie round with one slice of mozz, one tomato, and then a pinch of basil, a pinch of kosher salt and a dash of fresh pepper, lastly slightly drizzle the olive oil on top, place on a parchment lined baking sheet and cook until the mozzarella starts to melt, roughly 8 minutes. Serve while warm and enjoy!