Individual Baked Tomato, Mozzarella, and Fresh Basil Pies

• 4 individual puff pastry tart shells, blind-baked
• 2 tablespoons olive oil
• 1/2 cup roasted garlic puree
• 12 slices tomatoes
• 8 slices fresh mozzarella
• Salt and pepper
• 1/2 cup chiffonade of basil
• 1/2 cup warm tomato sauce
• Essence, recipe follows
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

1. Preheat the oven to 400 degrees F. Brush each tart shell with olive oil.
2. Season with salt and pepper.
3. Spread 1-ounce of the roasted garlic puree on the bottom of each shell.
4. Lay 3 slices of the tomatoes and 2 slices of cheese in each shell.
5. Season with salt and pepper.
6. Bake for 8 to 10 minutes or until the cheese starts to bubble and brown.
7. Spoon the sauce on the bottom of a plate.
8. Place a tart on a plate.
9. Garnish with basil and Essence.
10. Combine all ingredients thoroughly and store in an airtight jar or container.
11. Yield: about 2/3 cup
12. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
13. Published by William and Morrow, 1993.

pastry, olive oil, garlic puree, tomatoes, mozzarella, salt, chiffonade of basil, tomato sauce, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, dried leaf oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/individual-baked-tomato-mozzarella-and-fresh-basil-pies-recipe.html (may not work)