Tomato Tart

We found this recipe in a recent copy of Cuisine At Home magazine. They often have good recipes.


Since there's only the two of us, we modified this to be for two people. You can certainly change it if you are making it for more people. We also used more cheese than the original recipe called for.

Makes: 2 Servings
Prep time: 45 minutes
Cook time: 30 minutes
Printable Recipe

Ingredients:

• 1 sheet puff pastry
• 1 egg yolk, beaten with 1 T warter
• 4 oz goat cheese, softened (we used Chavrie)
• 1 T milk
• Cherry tomatoes (both red and yellow, halved if large), about 8-10
• 1 T fresh basil, chopped

1. Thaw puff pastry (approximately 40 minutes). Preheat oven to 400 F.

2. Cut pastry sheet into 4 equally sized squares. Take two squares and place them on a parchment paper lined pan.

3. Take the remaining 2 squares and cut them into 4 strips each.

4. Place the strips around the edges of the two large squares and brush with the egg wash.

5. Bake for 20-25 minutes until golden brown. The centers of the squares will puff up a bit.

6. Whisk the milk and cheese together and spread over the centers of the squares, pushing down the puffed up pastry.

7. Add tomatoes, season with salt and pepper, and bake 5 minutes. Top with basil and serve.