Cherry tomatoes are one of the highlights of summer — tiny little bursts of fresh, bright flavor. This tart (that takes a bit of help from the store in the form of frozen puff pastry) is really easy to prepare and is perfect to serve as an appetizer or as a light meal alongside a fresh salad.
- 1 sheet puff pastry, thawed
- 1 Tablespoon butter, melted
- 4 Ounces herbed goat cheese
- 1 pint heirloom cherry tomatoes, halved
- 5 large leaves basil, chiffonade
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
Spread the puff pastry dough on the cookie sheet. Using a fork, poke holes all over the pastry sheet, leaving a ¼-inch border on the edges. Brush the dough with the melted butter.
Bake the dough in the oven until lightly golden brown, about 12-15 minutes. Remove from the oven and (carefully, because it will be hot and flakey) spread (or dollop) the goat cheese over the pastry. Top with the tomatoes and put back in the oven until the goat cheese has melted slightly, for about 5-7 minutes. Remove from the oven and top with the basil.