Individual Tomato and Basil Tarts

• Vegetarian

• Produce

  • 4 Basil, large fresh leaves
  • 10 Cherry tomatoes, ripe

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 Pepper, freshly ground

• Oils & Vinegars

  • 1 tsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 1 sheet Puff pastry, frozen

• Dairy

  • 1/4 cup Shredded or parmesan

Found on bellyfull.net

Description

Ingredients

• 1 sheet frozen puff pastry, thawed
• 1 egg
• 10 ripe cherry tomatoes, sliced in half
• 1 teaspoon extra virgin olive oil
• 1/4 cup shredded or Parmesan
• 4 large fresh basil leaves, cut into thin strips
• freshly ground pepper

Directions

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
• Unfold the pastry on a lightly floured surface. Cut into 4 rounds (about 4 1/4 inches each.) Using a sharp knife, score a circle about 1/4-inch in from the edge of each round. Transfer to the baking sheet.
• In a small bowl, beat egg and 1 tablespoon of water together.
• In another small bowl, toss the tomato halves with the olive oil.
• Brush pastries with the egg wash. Pierce the base several times with a fork. Sprinkle each one with a tablespoon of Parmesan. Place 5 tomato halves on top, followed by 1 turn of freshly ground black pepper. Bake about 20 minutes or until golden brown.
• Remove from the oven and sprinkle with basil. Serve hot or at room temperature.