Mozzarella tart

By • June 18, 2010 • 0 Comments

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Author Notes: summer tomatoes from the garden and fresh mozzarella were my inspirationms.miller

Makes 24


  • 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.


  • 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!
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Tags: flavorful, fresh, serves a crowd

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