Directions

1. 1
   Preheat the oven to 375°F (190°C).
2. 2
   Roll out the pie crust and cut into rounds to fit mini tart tins.
3. 3
   Place the crust in the tins and fill with the halved cherry tomatoes.
4. 4
   Top with mozzarella and dollops of ricotta.
5. 5
   Sprinkle with basil, salt, and pepper.
6. 6
   Bake for 20 minutes or until the crust is golden brown.