| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 12 servings |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 12 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 274 |
| Total Fat | 18 g |
| Saturated Fat | 9 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 16 g |
| Cholesterol | 50 mg |
| Sodium | 517 mg |
| Serving Size | 1 of 12 servings |
| Calories | 274 |
| Total Fat | 18 g |
| Saturated Fat | 9 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 16 g |
| Cholesterol | 50 mg |
| Sodium | 517 mg |
Reviews
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.
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.
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!
Had an appetizer party trying out many of the 5 star rated recipes on here and these got great reviews all around.
Used some French frozen pie dough at our grocer that was incredibly light and flakey. So, I may have lucked out on that. Served them at room temp.
Definitely a keeper!
the recipe was easy but i made a 1 large tart and it turned out soggy. the tart was soggy too any ideas on how to fix problem?
My husband loved these. I will fix these again. quick and easy and taste
great.
great.
Big hit!!
This was really easy to make and oh so good. I layered some fresh spinach since I had it. The flavors and colors are so beautiful. You will love this. Thanks Michael!
My family went crazy of this dish. They keep asking when I am going to make it again. I am having guests over this weekend and boy are they in for a great meal…
After seeing Michael make this on the show, I printed off the recipe and made it that night. We loved it! Of course with the Midwest tomatoes just coming on the timing was perfect! I’ve shared the recipe with at least 7 other people and have already made it a second time for our own dinner. Thanks.