Tomato Tarts
By á-4174
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
Details
Servings 4
Preparation
Step 1
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://
You'll also love
- ONION SLOPPY JOE'S 3.9/5 (31 Votes)
- Easy Apple Cobbler 4.3/5 (28 Votes)
- Parmesan Butternut Squash Gratin 4.4/5 (30 Votes)
- Indian-Spiced Tomato Salsa 4.8/5 (5 Votes)
Review this recipe