Tomato Tarts

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.

Nutrition Information
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.