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Individual Baked Tomato, Mozzarella Cheese And Fresh Basil Pies

  • Yield: 4 servings


  • 4 individual puff pastry tart shells, blind-baked
  • 2 tablespoons olive oil
  • 1/2 cup roasted garlic puree
  • 12 slices tomatoes
  • 8 slices fresh Mozzarella cheese
  • Salt and pepper
  • 1/2 cup chiffonade of basil
  • 1/2 cup warm tomato sauce
  • Essence


  • Preheat the oven to 400 degrees F. Brush each tart shell with olive oil. Season with salt and pepper. Spread 1-ounce of the roasted garlic puree on the bottom of each shell. Lay 3 slices of the tomatoes and 2 slices of cheese in each shell. Season with salt and pepper. Bake for 8 to 10 minutes or until the cheese starts to bubble and brown.
  • Spoon the sauce on the bottom of a plate. Place a tart on a plate. Garnish with basil and Essence.