To view our videos, you need to
enable JavaScript. Learn how.
install Adobe Flash 9 or above. Install now.

Then come back here and refresh the page.

SERVES:
Makes 4 large or 8 small tarts

INGREDIENTS:

• 1 box frozen puff pastry


• 1 /4-1/3 cup chopped fresh parsley


• 1 heaping Tbs fresh thyme leaves


• 2-3 large ripe tomatoes


• 3-4 tsp Dijon mustard total (see hints below)


• Approx. 4-6 ounces goat cheese


• Salt and black pepper to taste

PROCEDURE:

Defrost the puff pastry overnight in the fridge.

Preheat the oven to 400 degrees and pull the goat cheese out of the fridge to temper.

Cut the tomatoes into 1/2-inch thick slices and place those into a colander to drain a bit while the oven is heating up.

Rough chop 1/4-1/3 cup fresh parsley and pick one heaping Tbs of fresh thyme leaves from the stems.

Keep the puff pastry cold until you are ready to use it and then place it on a floured work surface and cut each piece in half and place those on top of a parchment paper lined baking tray.

Spread 1-2 tsp Dijon mustard over the center of each rectangle, top those with some of the herbs, add a layer of sliced tomato, the rest of the herbs...then finish with sliced goat cheese and a crack of black pepper and pop the tray into the preheated oven.

Spin the tray halfway around while the tarts are baking....they'll take just about 15 minutes total.

HINTS:

Leave about 1-inch of exposed dough around the outside of each tart.
It is a good idea to bake these on a medium weight baking tray, instead of a thicker tray, so that the bottoms of the tarts can brown up nicely.

Cut the puff pastry into 8 squares instead of 4 rectangles and then proceed as above.

Substitute a more generous amount of basil pesto in place of the Dijon mustard.