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, in any combo.
Makes: 4 tarts; Total time: 40 minutes
|2||sheets frozen puff pastry (17.3 oz. box)2 sheets|
|1||egg yolk, beaten with 1 Tbsp. water1|
|2||oz. herb-flavored goat cheese, softened2 oz.|
|2||Tbsp. milk2 Tbsp.|
|8||each red and yellow cherry tomatoes, halved8|
|Salt and black pepper to taste|
|2||Tbsp. minced fresh basil2 Tbsp.|
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 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.