Ingredients:
12 in frozen pie crust (thawed)
2 small tomatoes
1/2 cup basil chiffonade
1/4 cup balsamic vinegar
1/4 cup good olive oil
8oz goat cheese
Salt & pepper

Inductions:
Pre-heat oven to 425°.
Use anything round and of a size you like to cut the pie crust into tarts. I used a kids sippy cup lid that v was about 3 inches in diameter and place on silpat on cookie sheet. Poke holes all over tarts with a fork-that way they don’t puff up. Bake tarts about 6-8 minutes until just beginning to golden.

Allow to cool slightly. Reduce oven temp to 350°. Put about 1 tsp of goat cheese and sprinkle with a tiny bit of the basil. Top with one thinly sliced piece of tomato. Bake for 30 minutes then add 1 tbsp of goat cheese on top of each tart and continue to bake for 10 more minutes. These times may vary, but basically you want slightly carmalized tomatoes with barely golden brown cheese on top.

While the tart baked combine salt, pepper, olive oil, and balsamic vinegar and whisk until emulsified.

Remove finished tarts from oven. Top with remaining basil and sprinkle with balsamic vinaigrette.

Then eat it up.