I came across this recipe in the August issue of Cuisine at Home and immediately added it to the following week’s dinner menu. I had a variety of cherry tomatoes from my brother in law’s garden and basil growing in my herb garden. A perfect combination!
These were extremely easy to put together and created a pretty impressive side dish. The flavor was fabulous – what’s not to love about homegrown tomatoes, goat cheese and basil? I went on and on to Brandon at dinner that these would be the perfect thing to make for dinner guests. I also think you could cut the puff pastry a bit smaller for an impressive appetizer. I served my tarts with sautéed grouper and a salad but these could easily be a meatless main course alongside a big salad.
One Year Ago: Summer Corn Dip (this stuff is so addictive! I’m making it for a party this week!)
Tomato Tarts with Goat Cheese and Basil
(Recipe source Cuisine at Home, August 2010)
2 sheets puff pastry (a frozen 17.3 ounce box)
1 egg yolk beaten with 1 tablespoon water
2 ounces herb flavored goat cheese
2 tablespoons milk
16 cherry tomatoes or varying colors (optional), halved
Salt and pepper to taste
2 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. Top cheese mixture with tomatoes and season with salt and pepper.
Return tarts to oven and bake another 5 minutes. Garnish with fresh basil and serve warm or at room temperature.
Yield: 4 tarts