Recipe from Sandy Olsen
Tart Shells
1 (9 1/2 x 9 inch) sheet frozen puff pastry (Pepperidge Farm), thawed and cut into two 9 by 4 1/2 inch rectangles (note: best to thaw in refrigerator overnight or can counter thaw 30-60 minutes)
1 large egg, lightly beaten
Filling
1 pint cherry tomatoes (about 12 oz)
3 tbls extra-virgin olive oil
2 tsp balsamic vinegar
1 medium shallot, halved and sliced thin
3 large garlic cloves, sliced thin
1/2 tsp sugar
Salt and pepper
8 oz fresh goat cheese, softened
1 large egg, lightly beaten
1 tbls chopped fresh basil leaves
1. For the tart shells: Adjust an oven rack to the middle position and heat the oven to 425 degrees. Line a baking sheet with parchment paper. Lay the pastry rectangles on the prepared baking sheet, brush with the egg, and poke thoroughly with a dinner fork. Bake the shells for about 10 minutes, rotating the baking sheet halfway through the baking time. Decrease the oven temperature to 350 degrees and continue to bake the shells until golden brown and crisp, 10 to 15 minutes longer, rotating the baking sheet again halfway through the baking time. Transfer the baking sheet to a wire rack and let the shells cool. Keep the oven temperature at 350 degrees.
2. For the filling: Toss the tomatoes with 1 tbls of the oil, vinegar, shallot, garlic, sugar, 1/2 tsp salt, and 1/4 tsp pepper, and transfer to a 13 by 9 inch baking dish. Roast the tomatoes, without stirring, until the skins are slightly shriveled but the tomatoes have retained their shape, about 30 minutes. Set the tomatoes aside to cool.
3. Mix the goat cheese wit the remaining 2 tbls olive oil until smooth, and season with salt and pepper to taste. Use the tip of a paring knife to cut a 1/2 inch border around the edge of the cooled pastry shells. Press the corners of the pastry shells down to rest about 1/4 inch lower than the edges. Divide and spread the goat cheese mixture evenly over the sunken centers of both shells, leaving the raised edges clean. Gently spoon the roasted tomatoes evenly over the cheese on each shell.
4. To store: Carefully wrap the baking sheet with plastic wrap and refrigerate for up to 24 hours.
5. To serve: Adjust an oven rack to the middle position and heat the oven to 425 degrees. Brush the edges of the tarts liberally with the egg. Bake until the shells are a deep golden brown and the toppings are hot, 10 to 15 minutes, rotating the baking sheet halfway through the baking time. Transfer the baking sheet to a wire rack, and let cool for 5 minutes. Sprinkle with the basil and slice each tart into about 10 pieces before serving.
To serve right away: Bake the assembled tarts as directed in step 5, reducing the baking time to 8 to 12 minutes.
