Goat Cheese Tomato Tart

• Produce

  • 1 tbsp Basil, fresh
  • 2 cups Cherry tomatoes
  • 3 Garlic cloves, large thin
  • 1 Shallot, thin

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 2 tsp Balsamic vinegar

• Baking & Spices

  • 1 Salt and pepper
  • 1/2 tsp Sugar

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 8 oz Goat cheese

• Other

  • 1 (9½ by 9-inch sheet frozen puff pastry, thawed

Found on foodfolksandfun.net

Description

Ingredients

• 1 (9½ by 9-inch) sheet frozen puff pastry, thawed
• 2 large eggs, lightly beaten
• 2 cups (12 ounces) cherry tomatoes
• 3 Tablespoons olive oil
• 2 teaspoons balsamic vinegar
• 1 shallot, halved and sliced thin
• 3 large garlic cloves, peeled and sliced thin
• ½ teaspoon sugar
• Salt and pepper
• 8 ounces (2 cups) goat cheese, room temperature
• 1 Tablespoon chopped fresh basil

Directions

• Move oven rack to middle position and preheat oven to 425 degrees F. Line baking sheet with parchment paper; set aside.
• Cut pastry into two 91/2 by 41/2 inch rectangles. Place both on prepared baking sheet, and brush lightly with some of the beaten egg. Prick dough all over using a fork. Bake pastry for 10 minutes, then reduce oven temperature to 350 degrees F and continue to bake until pastry is golden brown and crisp, about 10-15 minutes longer. Cool pastry completely on baking sheet, about 30 minutes. Leave the oven on.
• In medium bowl toss tomatoes with 1 tablespoon of olive oil, the vinegar, shallot, garlic, sugar, ½ teaspoon salt, and ¼ teaspoon pepper. Pour tomatoes into 13x9-inch baking dish and spread evenly. Roast tomatoes, without stirring, until slightly shriveled, about 30 minutes. Set tomatoes aside to cool.
• Bring oven temperature back up to 425 degrees F. In small bowl mix together goat cheese with remaining 2 tablespoons olive oil until smooth, and season with salt and pepper to taste. Use tips of paring knife to cut ½-inch border around edge of cooled puff pastry. Gently press centers down so the top rests ¼ - ½ inch lower than the edges. Evenly spread goat cheese mixture over sunken shells. Spoon in roasted tomatoes evenly into each pastry shell.
• Brush edges and sides of tarts with more of the beaten egg. Bake tarts until pastry is deep golden brown and tomatoes are heated through, about 10-15 minutes. Cool tarts on baking sheet for 5 minutes, then transfer to cutting board. Slice each tart crosswise into 3 pieces, sprinkle with basil and serve!