Tomato Tart My Way

• 2 frozen pie crusts, regular
• 8 ounces mozzarella cheese, shredded
• 8 fresh mozzarella balls, really you want those thin medallions
• 6 tablespoons basil, fresh, sliced into thin ribbons, and divided in half
• 2 -3 tomatoes, fresh, large, and ripe
• 12 teaspoon salt
• 14 cup extra virgin olive oil

1. Slice the tomatoes into 1/4 thick slices and drain on paper towels.
2. Preheat oven to 400 degrees.
3. Unwrap the pie crusts and lay out on your counter.
4. Divide shredded mozz evenly between two pie crusts, and then evenly space 4 quarter sized pieces of fresh mozz on top of the shredded mozz.
5. Take one portion of your fresh basil, and divide it evenly between the two pie crusts.
6. Evenly layer the tomatoes on top of the mozz and basil; sprinkle with salt and drizzle with the olive oil.
7. Bake the tarts for 30 to 40 minutes.
8. Garnish with the remaining basil, and slice into wedges; serve warm or room temperature.

frozen pie crusts, mozzarella cheese, mozzarella, basil, tomatoes, salt, extra virgin olive oil

Taken from www.food.com/recipe/tomato-tart-my-way-434065 (may not work)