Tomato Tarts

Photo by Myra O.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

tarts

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

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

Directions

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 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-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 tarts from oven and garnish with basil; serve warm or at room temperature. Per tart: 314 cal; 15g total fat (7g sat); 18mg chol; 483mg sodium; 24g carb; 2g fiber; 8g protein Place strips around edges of pastry squares to form a border. Brush edges and corners with egg wash. Spread goat cheese over centers of baked squares; top with tomatoes and return to oven for 5 minutes. http://

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