Dear winter, you make my pictures SO ugly. Getting dark by 4:30 pm really cramps my style and I can’t wait til you go away. But in the meantime I am enjoying the excuse to make lots of fun food for holiday parties. So, I suppose I don’t hate you winter, I just hate your lack of light. Love, Julia

Even though these pictures SUCK, I had to post this recipe because it has to be the easiest tart, EVER. For how easy it is, you wouldn’t imagine how GREAT it tastes. But let me tell you, 7 of us devoured this thing in a matter of minutes. And I am sure if I would have made 2, we would have devoured that one. I love party food that can be served at room temperature too, it makes preparation really easy. So if you are still in need of a great holiday appetizer, look no further. This is just what you need!

Makes 1 – 10 inch round tart

1 refrigerated pie crust
1/4 cup Parmesan cheese
8 ounces mozzarella, thinly sliced
1/2 tsp salt
1/4 tsp black pepper
3 Roma tomatoes, sliced
olive oil
2 tbsp fresh chopped basil (garnish)

Preheat the oven to 425 degrees.

Thaw the pie crust according to the package directions. Roll it out on a lightly floured surface so it fits into the tart pan (which may require no rolling depending on the brand of pie crust).

Place the thawed/rolled pie crust into the tart pan trimming anything that hangs over the edges. Prick the bottom and edges of the dough with a fork. Bake for about 10 minutes, until the dough is cooked but barely turning brown. Remove the shell from the oven and let it cool while you are prepping the filling.

Lower the oven temp to 350 degrees.

Drizzle the baked pie crust with a little olive oil, then sprinkle with salt and pepper.

Place the sliced mozzarella on the bottom of the tart shell, then place the sliced tomatoes on the mozzarella. Sprinkle with Parmesan and sprinkle with a little more salt and pepper if you want to.
*The mozzarella doesn’t need to fill the entire bottom of the tart, as it melts it will spread and fill in the gaps.

Bake for 20-30 minutes, until the cheese is melted and the tomatoes are wrinkling.

Sprinkle with freshly chopped basil.

Slice into wedges and serve immediately. Or you can serve it at room temperature, either way is perfectly acceptable :)