On the way home, I stopped by the Coastal Alabama Farmers and Fishermans Market and bought a bunch of cherry and grape tomatoes.
I had seen an episode of Kitchen Queens – Women Chefs of New Orleans and watched Melissa Araujo whip up a tomato tart. It looked lovely but I had to make a few changes – it needed a little cheese for starters. Also, since I’m away from my herb garden, dried herbs. I cooked them in the muffin tin so we could all enjoy our own little tartlet.
While baking it made the house smell wonderful but the true joy was eating them. Bright, rich tomato flavor and the balsamic vinegar added a lovely touch.
Cherry Tomato Tartlets
1 lb cherry tomatoes
1 tablespoon olive oil
1 teaspoon coarse salt
1 teaspoon dried basil (or 1 tablespoon fresh)
1 teaspoon dried oregano (or 1 tablespoon fresh)
½ teaspoon granulated garlic
1 tablespoon balsamic vinegar
½ cup mozzarella cheese, grated
Store bought pie crust
Large muffin tin or tart pan
Generously butter the muffin tin. Cut the pie crust into 6 rounds (you’ll have to ball up the pieces and reroll for the last 2. Place a round in the bottom of each muffin tin, letting it come slightly up the sides.
Preheat the oven to 375 degrees F.
Slice the tomatoes in half. Heat the oil in a medium skillet and toss in 2/3rds of the tomatoes, reserving the remaining third. Sprinkle with salt. Sauté the tomatoes until they soften slightly. Add basil, oregano and garlic and stir. Stir in the balsamic vinegar. Cook until most of the liquid has cooked away.
Divide the mozzarella cheese evenly between each muffin tin. Divide the cooked tomatoes between each muffin tin. Set the uncooked tomatoes, cut side up, on top of the cooked tomatoes.
Bake in the preheated oven for 45 minutes until the filling is bubbling hot and the crust is golden brown. Allow to cool for 15 minutes and then remove from pan. Let cool an additional 10 minutes and serve.