Tiny heirloom tomatoes are very flavorful. They really are the stars of the tomato caprese tart. This tart tastes great eaten either hot or cold. It makes a wonderful “bring to work” lunch. This is much lighter than a pizza even though it uses much the same ingredients. Use premade pie crust and you can have this on the dinner table in no time.
If you can't find tiny heirloom tomatoes and you find yourself with an abundance of tomatoes, you can use regular tomatoes. You won't get that same burst of flavor you get from the heirloom tiny tomatoes, but you'll still get a very good Caprese tart. There are no measurements given in this recipe as it's a very simple build as you go recipe. I also change up the cheeses and use what I might have on hand at the time. The better the cheese, the better the tart.
Heirloom Tomato Caprese Tart
1 pie crust – homemade or prepared
Mozzarella cheese slices
Heirloom tiny tomatoes
Place your pie dough on a removable bottomed tart pan, I used a 9 inch one here. Prebake your pie crust in a 425 degree oven for 10 minutes. Remove from oven and reduce the temperature to 375 degrees. Drizzle olive oil on top of the crust along with fresh snipped basil and a sprinkling of grated parmesan cheese. Layer the bottom of your crust with slices of fresh mozzarella. Arrange your halved tomatoes all around the tart right on top of the cheese. Add more snipped basil and another drizzle of olive oil. Bake for about 25 minutes. Let it cool down before you cut into it. This, with a nice tossed salad is perfect for dinner!
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