A Tale of Two Tarts

Tomato tart has been a family favorite for years. Last week, I decided to experiment a bit and try two variations.

Tortilla Tart

1 10" flour tortilla
olive oil
garlic salt
shredded mozzarella cheese
plum tomatoes, sliced
feta cheese
fresh basil

Brush tortilla with olive oil.

Sprinkle with garlic salt.

Put a layer of mozzarella on and top with sliced tomatoes.

Brush tomatoes with olive oil.

Sprinkle feta, basil and salt and pepper.

Bake at 400 for 10 minutes (give or take).

Flat Tart

1 10" pie crust
olive oil
garlic salt
shredded mozzarella cheese
plum tomatoes, sliced
feta cheese
fresh basil

Brush pie crust with olive oil.

Sprinkle with garlic salt.

Put a layer of mozzarella on and top with sliced tomatoes, leaving a small edge of the pie crust free.

Brush tomatoes with olive oil.

Sprinkle feta, basil and salt and pepper.

Bake at 400 for 10 minutes (give or take).

The Results? The tortilla tart was good, but suffered by comparison to the flat tart. I'll try it again with pepper jack instead of feta and cilantro instead of basil. The flat tart was a nice change from my traditional tomato tart and was easier to put together. I also like that it used less cheese than the traditional, for nights when supplies might be running low...