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.
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