Heirloom Cherry Tomato and Goat Cheese Tart
Submitted by Michelle Collins of Somerville, MA, who gets her tomatoes from her CSA or a local farmers market. She gets her copy of Edible Boston at Formaggio Kitchen.
1 cup heirloom cherry tomatoes, halved
1 sheet (about 8 oz.) frozen puff pastry, thawed
Extra virgin olive oil
2 teaspoons garlic, minced
Salt and pepper
Herbed goat cheese, crumbled
Preheat oven to 350°. Place thawed puff pastry on a lightly greased baking sheet; score the pastry in several places with a fork, leaving the outer edges un-touched.
In a saucepan, heat olive oil and garlic on medium heat for about 30 seconds. Brush oil and garlic mixture over the puff pastry.
Place the halved heirloom tomatoes flat-side down over the oiled pastry. Season lightly with salt and pepper; sprinkle goat cheese over the tomatoes.
Bake the pastry for 15-20 minutes, or until dough is golden brown and edges of tomatoes begin to darken.