Tomato Tarts

Total time: Aprox 40 min

Yield: 4 tarts
Ingredients

• 2 sheets frozen puff pastry (17.3 oz box)
• 1 egg yolk, beaten with 1 Tbsp. water
• 2 oz. herb-flavored goat cheese, softened
• 2 Tbsp. milk
• 8 each red and yellow cherry tomatoes, halved
• Salt and black pepper to taste
• 2 Tbsp. minced fresh basil

Cooking Directions

1. Thaw puff pastry according to package directions. Preheat oven to 400
2. 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.) Cut the 8 strips in half crosswise to make 16 strips, 4" to 5" each.
3. Place four strips around the edge of each pastry square, overlapping corners.
4. Lightly brush pastry edges and corners with egg wash; baked until puffed and brown, 22-24 minutes.
5. 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.
6. Bake tarts 5 minutes more. Remove from oven and garnish with basil; serve warm or at room temperature. 

*Note I used Philadelphia Chive and Onion Cream Cheese instead of the goat cheese. Some adjustment to the milk might be needed in order to get the right consistancy.

(Recipe from Cuisine at home Issue No. 82 August 2010)