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Fresh Tomato and Mozzarella TartFresh Tomato and Mozzarella Tart

Fresh Tomato and Mozzarella Tart

Fresh tomatoes and mozzarella baked together for a flavorful side dish or light entrée.
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Fresh Tomato and Mozzarella Tart
Fresh Tomato and Mozzarella Tart
Prep Time20 Minutes
Servings6
Cook Time30 Minutes
Ingredients
1/2 - 15 ounce package Pillsbury Refrigerated Pie Crusts (1 pie crust)
3 heirloom tomatoes
1 teaspoon Kosher salt, divided
1/4 cup seasoned bread dipping oil, divided
1 tablespoon snipped fresh oregano, divided
12 slices fresh mozzarella cheese from 1 (8 ounce) package
1 teaspoon fresh ground black pepper
Directions
  1. Prepare pie crust according to package directions. Press into 9-inch tart pan with removable bottom. Trim edges.
  2. Prick bottom and sides of crust with tines of fork. Bake in preheated 400 F oven until light golden brown (10-12 minutes). Cool slightly.
  3. Core tomatoes; slice into 12 (1/4-inch) slices, reserving end slices from each tomato.
  4. Arrange 1/4-inch slices on paper toweling; sprinkle with 3/4 teaspoon kosher salt. Let stand for 10 minutes. Pat dry slices. Coarsely chop end slices of tomatoes; drain.
  5. In small bowl, combine chopped tomatoes with remaining 1/4 teaspoon kosher salt, 1 teaspoon bread dipper and 1/2 teaspoon oregano; spoon over bottom of crust.
  6. Arrange tomato slices alternately with mozzarella slices, overlapping slightly. Brush 2 tablespoons bread dipper over tomato and cheese slices; sprinkle with pepper.
  7. Bake until cheese is melted and lightly browned (25-30 minutes).
  8. Sprinkle with remaining 2 1/2 teaspoons oregano. Let stand 5 to 10 minutes. Brush with remaining 1 tablespoon bread dipper.
  9. Serve warm or at room temperature. Cover for transporting.
20 minutes
Prep Time
30 minutes
Cook Time
6
Servings

Directions

  1. Prepare pie crust according to package directions. Press into 9-inch tart pan with removable bottom. Trim edges.
  2. Prick bottom and sides of crust with tines of fork. Bake in preheated 400 F oven until light golden brown (10-12 minutes). Cool slightly.
  3. Core tomatoes; slice into 12 (1/4-inch) slices, reserving end slices from each tomato.
  4. Arrange 1/4-inch slices on paper toweling; sprinkle with 3/4 teaspoon kosher salt. Let stand for 10 minutes. Pat dry slices. Coarsely chop end slices of tomatoes; drain.
  5. In small bowl, combine chopped tomatoes with remaining 1/4 teaspoon kosher salt, 1 teaspoon bread dipper and 1/2 teaspoon oregano; spoon over bottom of crust.
  6. Arrange tomato slices alternately with mozzarella slices, overlapping slightly. Brush 2 tablespoons bread dipper over tomato and cheese slices; sprinkle with pepper.
  7. Bake until cheese is melted and lightly browned (25-30 minutes).
  8. Sprinkle with remaining 2 1/2 teaspoons oregano. Let stand 5 to 10 minutes. Brush with remaining 1 tablespoon bread dipper.
  9. Serve warm or at room temperature. Cover for transporting.