Tomato Tarts with Goat Cheese and Basil

One day I made lunch for my Mom and her friend Leonice. I found this recipe  in one of my Mom's Cuisine at Home magazines and really wanted to  try it. I increased the amount of goat cheese and basil. These tarts are a breeze to make and so tasty! A great summer dish!

Tomato Tarts with Goat Cheese and Basil


Ingredients:

2 sheets puff pastry (a frozen 17.3 ounce box)
1 egg yolk beaten with 1 tablespoon water
4 ounces herb flavored goat cheese
4 tablespoons milk


16 cherry tomatoes or varying colors (optional), halved
Salt and pepper to taste
4 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. Sprinkle 1/2 Tbs basil on top of cheese in each pastry.Top cheese mixture with tomatoes and season with salt and pepper.

Return tarts to oven and bake another 5-7 minutes. Garnish each with 1/2 Tbs fresh basil and serve warm or at room temperature.