Tomato Tarts

What do you eat on a hot summer night...

Tomato Tarts with Goat Cheese and Basil

This recipe is out of the new issue of Cuisine at home. I love this magazine! The recipes always turn out delicious. I just loved the way these look, and they tasted even better. I served these with a garden salad with baby lettuce, fresh herbs, cucumber, and red onion-only on mine-DH does not like red onions! These were so easy to make, I will be making them again soon!!

Makes 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 (I used all red)

Salt and Black pepper to taste

2 Tbsp. minced fresh basil

Thaw puff pastry according to package directions. Preheat oven to 400.

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 remining after strips are cut. Use it to make a smaller tart or refreeze or another use.) 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. Dvide cheese mixture among centers of baked tarts, spreading it with a spatula and pressing lightly to gently deflate centers. Top cheese mixture with tomatoes; season with salt and pepper.

Bake tarts 5 minutes more. Remove from oven and garnish with basil; serve warm or at room temperature.