Tomato Basil Tarts2013-08-25
- Servings : 4
An interesting change from the normal tomato tarts.
- 3 cups halved grape tomatoes
- 3 tbsp finely diced red onion
- 1 tsp minced garlic
- 3 tbsp extra virgin olive oil
- 2 tbsp Balsamic vinegar
- 2 tbsp chopped fresh basil
- salt and pepper
- 1 sheet or 1/2 Block frozen puff pastry
- 1 large egg whisked with 2 tbsp water for brushing
- 2 oz fresh goat cheese
Toss tomatoes with red onion, garlic oil and vinegar. Cover with plastic wrap and let sit for 30 mins to 3 hours in the refrigerator. ( I find the longer the better)
Strain the tomato mix but save the juices in a saucepan. Bring reserved juices to a simmer and reduce to 2 Tbsp, then pour over the tomatoes and toss. Stir in the basil and season to your taste with salt and pepper.
Preheat oven to 375F and line a baking sheet with parchment paper.
Unfold puff pastry or roll a block to an 8X8 square by ¼" thick piece of pastry. Cut into 4 squares. Pinch each corner of each square to create a frame-like shape. This creates a diamond shape shell to hold the the tomato filling.
Place on prepared baking tray. Spoon tomato mixture into each shell and brush edges with egg wash. Bake 30-35 minutes until pastry is a golden brown.
Crumble goat cheese over tarts and return to oven for 5 minutes. Serve tarts warm or at room temperature.