Puff Pastry Tomato Tarts

1. Preheat the oven to 400 degrees F (200 degrees C. Line a baking sheet with parchment paper.

2. Unfold pastry sheet on a lightly-floured work surface. Gently roll out the dough with a rolling pin to a flat 10x10-inch square. Cut into 4 equal squares for the tarts. Using a sharp knife, score a line about 1/2 inch from all edges to create a border on each tart. Be careful to not cut all the way through. Use a fork to generously prick the center of the tarts all over.

3. Set tarts onto the baking sheet, and bake for 13 minutes.

4. Meanwhile, combine tomato halves, olive oil, parsley, crushed garlic, salt, and pepper in a bowl; stir until tomatoes are well coated. Set aside.

5. Remove prebaked tarts from the oven. If the centers have puffed up, use the bottom of a glass to press down only the centers of the tart. Cut garlic-herb cheese into 4 equal wedges, and spread onto the middle of each tart, leaving the edges clear. Arrange tomatoes cut side up on top of the cheese in a single layer, and brush the tart borders with beaten egg.

6. Return tarts to the oven and bake until tart borders are golden brown, and the tomatoes are lightly roasted, 12 to 14 minutes. Sprinkle with basil. If desired, season again with salt and pepper.

7. Best served warm, although serving at room temperature is fine.

Cook's Notes:

I used Pepperidge Farm® puff pastry and Boursin® basil and chive cheese.

Assemble the tarts as quickly as possible, as you don't want the puff pastry getting too warm. Pre-baking the puff pastry will help eliminate a soggy crust. If you'd like smaller appetizer portions, just roll out the dough into a large rectangle, and cut into smaller pieces after baking.

Feel free to use sliced tomatoes from your garden or a combo of grape and sliced tomatoes.