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
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.