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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|Serving Size: 1 Serving (159g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 122 (63%)|
|Amt Per Serving||% DV|
|Total Fat 13.6g||18 %|
|Saturated Fat 5.7g||28 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 186.2mg||57 %|
|Sodium 159.9mg||6 %|
|Potassium 322.2mg||8 %|
|Total Carbohydrate 11.8g||3 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 10.2g|
|Protein 7.4g||11 %|
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Calories per serving: 195
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