Tomato Tarts with Goat Cheese and Basil
(Recipe source Cuisine at Home, August 2010)
2 sheets puff pastry (a frozen 17.3 ounce box)
1 egg yolk beaten with 1 tablespoon water
2 ounces herb flavored goat cheese
2 tablespoons milk
16 cherry tomatoes or varying colors (optional), halved
Salt and pepper to taste
2 tablespoons minced fresh basil
Thaw puff pastry according to package directions. Preheat oven to 400 degrees.
Cut one puff pastry sheet into four even squares. Place squares on a parchment lined baking sheet. Cut remaining sheet into eight strips about 3/4 inch wide and then cut the strips in half crosswise (to create 16 total).
Place four strips around the edge of each pastry square, overlapping the corners (see photo above). Lightly brush edges with egg mixture and bake until puffed and brown, 22-24 minutes.
Whisk together goat cheese and milk. Divide cheese mixture among centers of baked tarts, spreading with a spatula and pressing very lightly to slightly deflate the centers. Top cheese mixture with tomatoes and season with salt and pepper.
Return tarts to oven and bake another 5 minutes. Garnish with fresh basil and serve warm or at room temperature.
Yield: 4 tarts
Ps. I did make this…with my friend Eliza Joy this weekend… we used on-the-vine tomatoes because that’s what I had in my fridge but otherwise, we stuck to the recipe…and we agreed- they were amazing.