Potato Tomato Tart

I came across this unique recipe on the blog The Way the Cookie Crumbles. I thought it looked like a great side dish and perfect for me to use up some extra tomatoes and potatoes that I had lying around. I didn't have any fresh mozzarella on hand so I used goat cheese instead. This was really tasty! It was hard to serve this as a tart, per se, because my potatoes didn't really stick together. But, it was still very good and I will definitely make it again!

Ingredients:
1 tablespoon olive oil
2 medium Yukon gold potatoes, sliced thin
Salt and pepper, to taste
2-4 plum tomatoes, sliced thin
2½ ounces mozzarella cheese, sliced thin (or just over ½ cup shredded)
3-4 basil leaves, sliced thin

Directions:
Heat the oil in a medium nonstick skillet over medium heat. Arrange the potatoes in one layer on the bottom of the skillet, overlapping each slice. Season with pepper and a generous pinch of salt. Cover the pan, reduce the heat to medium-low, and cook for 20 minutes, until the potatoes are almost tender and are lightly browned on the bottom.

Arrange the tomatoes in one layer of overlapping slices over the potatoes. Cover and cook for 5 minutes, until the tomatoes are slightly softened. Evenly disperse the mozzarella over the tomatoes and cook a few minutes, until it’s melty. Sprinkle the top of the tart with basil.

To serve, gently slide the entire dish from the pan to a plate. Cut pieces with a knife or simply serve with a serving spoon.

Serves 2 for a light meal or 4 as a side dish.