Mini Tomato and Mozzarella Tarts

How to make MINI TOMATO AND MOZZARELLA TARTS:

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