Put summer tomatoes to use in this delicious recipe for fresh tomato tarts. Made with goat cheese and fresh basil, these tarts are the perfect summer meal or appetizer.
If you can't find herb-flavored goat cheese at the store, make your own by mixing 2 oz. plain goat cheese with 1 tsp. fresh or dried herbs.
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 ¾-inch wide. (You will have approximately ⅓ 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 (4- to 5-inches) strips.
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. Spread cheese mixture among centers of baked tarts, with a spatula, pressing lightly to gently deflate centers. Top cheese mixture with tomatoes; season with salt and pepper.
Bake tarts 5 minutes more. Remove tarts from oven and top with basil; serve warm or at room temperature.
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.
% Daily Value*
Total Fat 15g 23%
Saturated Fat 7g 35%
Cholesterol 18mg 6%
Sodium 483mg 20%
Carbs 24g 8%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.