Goat Cheese + Tomato Tart
Recipe slightly adapted from Food, Folks, Fun.
-1 (9½ by 9-inch) sheet frozen puff pastry, thawed
-2 cups (12 ounces) cherry tomatoes
-1 tablespoon olive oil
-2 teaspoons balsamic vinegar
-1/2 teaspoon garlic powder
-1/2 teaspoon sugar
-Salt and pepper
-4 ounces goat cheese, room temperature
-1 tablespoon chopped fresh basil
Preheat the oven to 425. Cut the puff pastry into two even rectangles. Pierce the dough all over with a fork and spray both a foiled lined baking sheet and the puffed pastry with cooking spray. Bake the pastry for 10 minutes, and then reduce the temperature to 350 and bake for an additional 10 minutes. Remove from the oven and allow to cool.
Toss the tomatoes with the vinegar, garlic powder, sugar, salt, and pepper. Pour onto a foil lined baking sheet and spray with cooking spray. Bake for about 30 minutes.
Combine the softened goat cheese and the tablespoon of olive oil. Season with salt and pepper to taste.
Use a paring knife to cut a 1/4-inch border around the edge of the cooled puff pastry. Press the centers down so the top rests lower than the edges. Evenly spread goat cheese mixture into the middle of the sunken pastry shells. Spoon the roasted tomatoes evenly into each pastry shell and serve immediately sprinkled with basil.