Tomato Basil Tart
Yes, I know, tarts seem to be the only thing I ever make with puff pastry. Sue me. But this time I put a savory twist on things using some fresh tomatoes and basil from my garden to make this fabulous appetizer. I really wanted to do this with goat cheese, but they were out when I went to the grocery (for shame!), so I used cream cheese instead. And the results were–OMG AWESOME! There was so much NOM NOM NOMING going on at the dinner I took these to that conversation simply stopped for the 3 minutes it took us to inhale it.
- 2/3rds of a sheet of puff pastry
- handful of fresh basil
- 1 cup of fresh cherry tomatoes
- 4 oz 1/3 less fat cream cheese, softened
- 1 tsp garlic powder
- 1 egg white
- fresh ground black pepper
- Preheat oven to 400 degrees.
- On a floured surface, roll out your puff pastry until it makes a nice large square.
- Transfer the flattened pastry to a pizza pan (you can use some other kind of pan but the pizza pan is so nice and uniformly round).
- Take your cream cheese and if it’s already softened, add the garlic powder and mix well. If you’re like me and don’t have the patience to wait, put it in a bowl and microwave for 15 seconds, then add the garlic powder and mix well.
- Spread the cream cheese mixture over the center of the puff pastry, leaving about a one inch edge uncovered.
- Crank a bit of black pepper over the whole thing.
- Slice the cherry tomatoes in half.
- Layer the basil leaves (I like them whole, but you can certainly cut them) over the cream cheese mixture.
- Layer the tomatoes between the basil.
- Fold up the edges of your tart (we all know I always do rustic here).
- Brush the top of the pastry with egg white.
- Bake for 18 minutes.