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