These tomato tarts were absolutely delicious! My kids were fighting over them! They really were quite simple to put together - they seem much fancier than they actually are (which is always a plus!). I served them with my Fire Roasted Tomato Soup - that made a great duo. You could also make them bite-sized and serve them as appetizers.
This makes four 5-inch square tarts. If you would like to make more, simply double the recipe.
1 sheet of puff pastry*, thawed
4 oz soft herb goat cheese (I cut the 8oz log of cheese in half), room temperature
1 tsp extra virgin olive oil
splash of milk or half and half
1 10oz container of cherry tomatoes, halved
~ 20 fresh basil leaves, julienned & divided
1 tsp extra virgin olive oil
salt & pepper, to taste
*A box of 17oz puff pastry comes with two sheets - I only used one of these sheets to make four tarts.
Preheat the oven to 400F
Place halved cherry tomatoes on a lined baking sheet. Drizzle with 1 tsp olive oil and sprinkle with salt and pepper. Add half of the julienned basil. Gently use your hands to toss. Roast in the oven for 15 minutes. Set aside.
After the goat cheese has come to room temperature (it's easier to work with it when it isn't cold), place it in a small bowl. Add 1 tsp olive oil and a splash of milk; mix these three things together using a fork until creamy (add more milk if you need to). Set aside.
Cut the sheet of puff pastry into four equal squares and place them on a cookie sheet, leaving space between them. Divide the goat cheese mixture up equally between the four tarts and spread, leaving a little rim around the outside like a pizza crust. I had to use my fingers to do this because that goat cheese is a bit tricky to spread. Add the roasted tomatoes. Sprinkle with the rest of the fresh basil.
Bake for 17 to 20 minutes or until puffed pastry is golden brown.
Eat immediately. Enjoy!
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