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

Directions

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.