1/2 pkg. frozen puff pastry, from 17. 5 oz. bag, 1 sheet
7 oz. goat's feta [or soft goat's cheese]
1 tbs. chopped chives
1 tbs. chopped thyme
8 oz. cherry tomatoes, halved
2 tbs. olive oil
1 tsp. granulated sugar
1 egg, beaten
3 tbs. grated Parmesan
Instructions
Preheat oven to 375 degrees farenheit. Line a baking
sheet with parchment paper.
Thaw one pastry sheet according to package
directions. Unfold pastry on lightly floured
parchment paper. Roll pastry into a 12-inch x 10-
inch rectangle. If there are any cracks in the
pastry, sprinkle with water and press together.
Fold in the edges of the pastry to make a border,
pinching the edges together. Prick the pastry base
with a fork and refrigerate for 30 minutes.
Mash the feta with the herbs, then spread over the
base. Place the tomatoes, cut-side up, over feta.
Drizzle with oil and sprinkle with sugar. Season
with salt and pepper.
Brush pastry edges with beaten egg and bake for 10
minutes. Sprinkle with Parmesan, then return to the
oven and continue baking 10-15 minutes or until
tomatoes brown lightly.
Originally Submitted
5/17/2012
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