Tomato Chevre Tarts

Thinking of these tarts, I just made a Homer Simpson drooling sound in my head. These went over very well (though hubby removed the tomatoes and left them on the plate!) which makes me happy because I just sort of threw them together. I've never really worked with goat cheese and thought they'd go well with tomatoes, which I wanted to use. I wanted to make a tart, single-serving size. So, voila! Tomato chevre tarts.


Tomato Chevre Tarts

• 1 sheet puff pastry
• 15-20 cherry tomatoes
• 5 oz chevre, crumbled

(rough approximations)

Preheat oven to 400F. Line baking sheet with parchment paper.

Let the pastry sheet warm to room temp. Roll out to approximately 9 by 9 inches. Using a pizza cutter, cut the sheet into 16 squares (about 2 x 2 inches).

Using a knife, score about 1/4 to 1/2 an inch in from the edge, creating a square within a square. Make sure to not cut all the way through the pastry. Next, use a fork to poke a bunch of holes in the interior square. This will prevent the interior from puffing up as much as the edges.

Place squares on prepared baking sheet and bake 10ish minutes, until it has slightly puffed and is lightly golden.

Once the pastry is a bit puffed and golden, place a piece or two of chevre in the center of each square.

Next, cut a cross into the bottom of each tomato, then place a tomato on top of the chevre on each tart. Sprinkle with coarse salt and pepper.

Bake another 15-20ish minutes until pastry is puffed and richly golden.