How to make MINI TOMATO AND MOZZARELLA TARTS:

• Sift the flour and mix with the dry yeast. Make a well in the middle.
• Add the lightly beaten eggs, a pinch of salt, and cream and knead.
• Gradually add the (warm) milk until you get a homogeneous dough, soft but not sticky.
• Add a tablespoon of oil and knead a little more until smooth.
• Leave the dough to rise for an hour in a warm place, away from drafts.
• In the meantime, prepare the filling.
• Boil the unpeeled sweet potato for 15-20 minutes, until a fork goes in easily.
• Remove and put on a plate to cool. Then peel and slice thinly.
• Mix the eggs well with salt and pepper.
• Add the cream and homogenize.
• For extra flavor, add a teaspoon, or less if you're not a great fan, of oregano. It will make a difference.
• Wash the tomatoes well and cut into thin slices. Drain the whey from the mozzarella and slice.
• Preheat the oven to 190 degrees Celsius (375 Fahrenheit).
• Butter 8 small ramekins (preferably) or a large tart tin.
• Roll out the dough into a rectangular sheet, half an inch thick.
• Cut 8 roughly equal circles and place them in the 8 prepared shapes.
• On each, put slices of potato, sprinkle with a little salt and pepper, then pour over the egg and sour cream mixture.
• On top, place slices of tomato and mozzarella.
• Place in the oven and bake for 30-35 minutes, until the mozzarella is nicely browned.
• Leave in the tray for 5-10 minutes, then remove and place on a cooling tray. They can be served hot or cold.
• Serve with a few slices of mozzarella and a sprinkle of oregano. They will be a delight, guaranteed!
• Enjoy!