6 each red, yellow and green cherry tomatoes, halved lengthwise
2 Tbsp. fresh basil, chiffonade
Instructions
Thaw puff pastry according to package directions. Preheat oven to 400 degrees.
Cut one pastry sheet into 4 even squares. Place squares on a parchment-lined baking sheet.
Cut remaining sheet into 8 strips, each ¾-inch wide. (You will have approximately ⅓ of the sheet remaining after strips are cut).
Cut the 8 strips in half crosswise to make 16 strips, 4 to 5 inches each.
Place 4 strips around the edge of each pastry square, overlapping corners. Lightly brush pastry edges and corners with egg wash; bake until puffed and brown, 22-24 minutes.
Whisk together goat cheese and heavy cream. Divide cheese mixture among centers of baked tarts, spreading with a spatula and pressing lightly to gently deflate centers. Top cheese mixture with red, yellow and green tomatoes; season with flaky salt and pepper.
Bake tarts an additional 5 minutes. Remove from oven and garnish with chiffonade basil. Serve warm or at room temperature.
Recipe by sweet caroline's cooking at https://sweetcarolinescooking.com/2021/09/13/saying-goodbye-to-summer-tomato-tarts-w-herb-flavored-goat-cheese-basil/