Being that our Sundays are precious to us and we like to spend them sleeping in, slipping into sweats and a jersey, making an elaborate over-filling breakfast followed by an afternoon of game after game football and snacks, I thought this recipe would suit our afternoon perfectly.
These personal-sized tarts were fresh, delicious and the perfect portion sized snack or mini course before dinner.
1 sheet frozen butter puff pastry, defrosted
1 large egg white
1 tbsp Dijon mustard
6 - 8 large fresh basil leaves
8 campari tomatoes, halved
1 tbsp extra virgin olive oil
1/4 cup goat cheese, crumbled
1/4 tsp kosher salt
Preheat the oven to 400ºF.
On a clean work surface, lay out the sheet of puff pastry, cut into 4 squares, then cut a 1/2" strip off of each side of each square. Brush the outside of the puff pastries with the egg white and cut 1/2" strip to fit around as a border. Place on a baking sheet covered with parchment paper and pierce the pastries all over with a fork. Bake for 8 minutes and remove from oven to cool for 10 minutes.
Brush Dijon mustard over the inside surface of the tart. Place basil leaves on top of the mustard and arrange tomato halves on top of the basil leaves. Drizzle extra virgin olive oil over the tomatoes and scatter goat cheese on top.
Season the tart with salt and return to the oven. Bake for 15 minutes or until golden brown. Serve immediately.
Photos by A Healthy Jalapeño
Recipe by The Saucy Gourmet
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