I’ve had these cute 4″ removable bottom tart pans for 2 years and I have never used them!  The Sunrise Bumblebee heirloom tomatoes I started from seed in March are becoming abundant in my garden and New York Times Cooking featured an Heirloom Tomato Tart earlier this week.  I could not resist.  I adapted this recipe from theirs, which was written to make a single 9″ tart, to accommodate six single serving tarts.  Look at these beauties!

Adorable Heirloom Tomato Tarts

Makes 6 Tarts

Dough for a 9 ” single crust pie (I used a Wholly Wholesome 9″ Bake at Home Rolled Pie Dough), further rolled into a 12″ round on a lightly floured board

About 1 pound ripe large cherry tomatoes, sliced into 1/4″ slices and set over a colander or strainer for at least 20 minutes to drain

1/8 cup pesto, either store bought or homemade

3/4 cup hand shredded fresh mozzarella (I like BUF Creamery) You could also use aged mozzarella, which I think was intended in the original recipe, but I had fresh so I improvised

2 Tablespoons finely chopped basil

3 large eggs

1/4 cup heavy cream

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Preheat oven to 350 degrees.  Cut the dough using a tart pan as a guide.  I was able to get five out of the dough with the 12″ rolled dough and the re-rolled the scraps to make the sixth tart. Press each dough into the tart pans and gently press them in place around the rim.  Use the rolling pin to trim excess from the top of the tarts.

Line each tart dough with aluminum foil and fill with pie weights or dried beans.  Bake for 15 minutes.  Remove from oven, remove foil and weights and increase oven temperature to 375 degrees.

While the tart shells are in the oven, prepare the custard.  Whisk together the eggs, cream, salt and pepper until combined.

Spread a teaspoon of pesto in an even layer over the par-baked tart crust.  Put an even amount of mozzarella over the pesto on each tart and top with fresh basil.

Layer the tomatoes next in concentric circles, overlapping slightly and then pour the custard evenly over the tomato slices to fill the tarts almost to the top.  Bake until the filling is set, about 35 minutes, turning the pan of tarts around half way through to ensure even cooking.

Remove from the oven and let cool slightly before carefully removing the tarts from their pans to cool on a wire rack.

Imagine all of the possibilities!