Looking for the perfect appetizer or light lunch? Look no further! Pair beautiful ripe tomatoes, decadent fresh mozzarella and jammy red onions together with a scatter of basil leaves and a pomegranate molasses drizzle to create what is known in simpler terms as a tomato and mozzarella tart.
Is your mouth watering yet?
Just look at that amazing drizzle. The sharp and sweet pomegranate molasses drizzle is what brings this whole dish together. But if you cannot find pomegranate molasses, simply substitute it with a balsamic glaze. You can easily whip one up at home by simply reducing balsamic vinegar to a thick syrup. See instructions on my easy tomato bruschetta with balsamic glaze recipe.
What the heck is "blind baking"? This recipe may sound a little intimidating for someone who may not be that familiar with such a cooking term. It is a common technique for baking a pie crust or tart without the filling. Once you have lined a greased tart tin with pastry dough, all you do is lay over parchment paper and fill with ceramic baking beans. You then "blind bake" in the oven for 5 minutes. Then carefully remove the baking beans and parchment paper and bake for an additional 5 minutes. That's it!
Once you have successfully competed this blind baking process, the world is your oyster! You will want to try out endless tart fillings. So say hello to a life of pies and tarts.
I made two medium-sized tarts with this recipe using 6-inch/15 cm tart cases. This is the perfect size for a satisfying lunch. You can also make one large tart or four small ones to serve as appetizers at your next party.