Step 1

Preheat oven to 375F/190C. Spray a 6-well tart pan or large muffin tin with non-stick spray.

Step 2

Remove 4 oz. goat cheese from the fridge and let it soften while you cut up other ingredients.

Step 3

Cut 12 or 18 thin slices of tomatoes (12 slices for large tomatoes and 18 slices for smaller tomatoes.)

Step 4

Let the tomatoes drain on a paper towel if they’re really juicy.

Step 5

Cut 12 thin slices of fresh mozzarella, then cut each one in half to make 24 half-slices.

Step 6

When the goat cheese is soft, mix in the half-and-half to soften it even more.

Step 7

Then mix in Spike Seasoning (affiliate link), Italian Herb Seasoning (affiliate link), and black pepper and stir to combine.

Step 8

Beat eggs until the whites and yolks are all combined and then fold eggs into the goat cheese mixture.

Step 9

Divide the egg mixture into the 6 tart wells and bake tarts about 10 minutes, or until the eggs are barely getting firm.

Step 10

While tarts bake, thinly slice the basil. (I used my favorite Herb Scissors (affiliate link) to slice the basil.)

Step 11

Remove tarts from the oven and top each one with slices of mozzarella, followed by slices of tomato.

Step 12

Put back in the oven and bake about 10-12 minutes more, until the egg is firm, cheese is starting to melt, and tomatoes are slightly roasted.

Step 13

Turn oven to broil and broil tarts 2-3 minutes, or until the top is lightly browned.

Step 14

Remove from oven, cool 2-3 minutes, and then top with sliced basil and serve.