Fresh Tomato Tarts
Serve these tarts as a fun appetizer or unique side dish. They're a simple way to enjoy one of the most popular, flavorful, healthful, and versatile products of summer."These keep for a day or so in the refrigerator. Reheat in the oven rather than microwave to keep the pastry crisp." - promfh
Yield: 4 Servings Ready in 45 minutes
43 people trying soon
Verified by stevemur
Fresh Tomato Tarts Preparation
Thaw the puff pastry according to package directions. Keep it at refrigerator (rather than room) temperature so it is not too soft & sticky.
Preheat oven to 400F.
Cut one pastry sheet into 4 even squares. Place squares on a parchment-lined baking sheet. Cut remaining sheet into 8 strips, each 3/4-inch-wide. (You will have approximately 1/3 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 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
I used fresh tomatoes and herbs from the garden for this dish. The flavors were wonderful.
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