Goat Cheese and Tomato Tarts
With all the fresh tomatoes coming in, one tomato dish per day is making me look for all kinds of tomato recipes. This one is really good and the tang of the goat cheese is very tasty. If you are not a goat cheese fan, substitute any of your favorite cheeses.
2 sheets frozen puff pastry (1 17.3 oz. box)
1 egg yolk, beaten with 1 Tbsp water
2 oz. herb-flavored goat cheese, softened
2 Tbsp milk
8-10 each red and yellow cherry tomatoes, halved
Salt and freshly ground pepper to taste
2 Tbsp minced fresh basil
Thaw puff pastry according to package directions. Preheat oven to 400 degrees.
Cut one pastry sheet into 4 even squares. Place squares on a parchment-lined baking sheet. Cut remaining sheet into 8 strips, each 3/4-inch-wide. (You will have approximately 1/3 of the sheet remaining after strips are cut. Use it to make a smaller tart or refreeze for another use. I used it make a cute little mini tart!) Cut the 8 strips in half crosswise to make 16 strips, 4- to 5- inches each.
Place four strips around the edge of each pastry square, overlapping corners. Lightly brush pastry edges and corners with egg wash; bake until puffed and brown, 22-24 minutes.
Whisk together goat cheese and milk. Divide cheese mixture among centers of baked tarts, spreading it with a spatula and pressing lightly to gently deflate centers. Top cheese mixture with red and yellow tomatoes; season with salt and pepper.
Bake tarts 5 minutes more. Remove from oven and garnish with basil; serve warm or at room temperature.