1 pound ripe tomatoes, any mixture will do
5-6 slices low moisture mozzarella cheese
Ready-made pie crust
5-6 basil leaves
Slice your tomatoes about ¼” thick, layer into a colander and sprinkle with a few pinches of salt in between the layers. Allow to drain for at least 45 minutes and up to an hour. Tip: once in a while, tilt the colander side to side to ensure the water is sufficiently draining.
While the tomatoes are draining, put the Emile Henry Pizza Stone (round or rectangular) in the oven and preheat to 425F.
While the oven is preheating, take your store bought pie crust and leave on the counter so it can come to room temperature. Once the oven has reached 425F, dust a little bit of all-purpose flour on your counter and unroll the pie crust. Use a rolling pin to create a large circle that measures 1/8” thick. Transfer dough to a lightly floured pizza peel.
Remove the tomatoes from the colander and drain them further by laying the tomatoes on several layers of paper towel.
Arrange the drained tomatoes on the dough leaving a 1 ½” boarder. Break the mozzarella into pieces and randomly place on the tomatoes. Season with salt and pepper.
Fold the edges of the dough over the tomatoes, pleating as you go. Use the pizza peel to transfer the tart onto the pizza stone. Bake in the oven until the tart is golden about 30-35 minutes. Remove from the oven and allow to cool for at least 10 minutes, drizzle with balsamic glaze before cutting.