Adapted from Food, Folks and Fun.
- 1 (9½ by 9-inch) sheet frozen puff pastry, thawed
- 1 large egg, lightly beaten
- 1.5 lb cherry or grape tomatoes
- 3 Tbsp olive oil
- 2 tsp balsamic vinegar
- 1 shallot, sliced thin
- 3 large garlic cloves, sliced thin
- ½ tsp honey
- Kosher salt and freshly ground black pepper
- 4 oz goat cheese, room temperature
- 1 Tbsp chopped fresh basil
- Move oven rack to middle position and preheat oven to 425 degrees F. Line baking sheet with parchment paper; set aside.
- Cut pastry into two 91/2 by 41/2 inch rectangles. Place both on prepared baking sheet, and brush lightly with some of the beaten egg. Prick dough all over using a fork. Bake pastry for 10 minutes, then reduce oven temperature to 350 degrees F and continue to bake until pastry is golden brown and crisp, about 10-15 minutes longer. Cool pastry completely on baking sheet, about 30 minutes. Leave the oven on.
- In medium bowl toss tomatoes with 1 Tbsp of olive oil, the vinegar, shallot, garlic, honey, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper. Pour tomatoes into 13×9-inch baking dish and spread evenly. Roast tomatoes, without stirring, until slightly shriveled, about 30 minutes. Set tomatoes aside to cool.
- Bring oven temperature back up to 425 degrees F. In small bowl, mix together goat cheese with remaining 2 Tbsp olive oil until smooth, and season with salt and pepper to taste. Use tips of paring knife to cut ½-inch border around edge of cooled puff pastry. Gently press centers down so the top rests ¼ – ½ inch lower than the edges. Evenly spread goat cheese mixture over sunken shells. Spoon in roasted tomatoes evenly into each pastry shell.
- Brush edges and sides of tarts with more of the beaten egg. Bake tarts until pastry is deep golden brown and tomatoes are heated through, about 10-15 minutes. Cool tarts on baking sheet for 5 minutes, then transfer to cutting board. Sprinkle with basil. Slice each tart crosswise into 3 pieces and serve!