Four Cheese & Sundried Tomato Tarts
Simple puff pastry tarts full of cheesy flavor that pairs so well with sun-dried tomatoes can be a lunch, appetizer, or even a light dinner accompanied by a salad.
Ingredients
- 2 sheets puff pastry left at room temperature for 30 minutes
- 1 large egg mixed with 1 Tablespoon water
- 2 ounces blue cheese crumbled
- 2 ounces white cheddar cheese cut into small pieces
- 2 ounces mozzarella cheese cut into small pieces
- 2 ounces sundried tomatoes cut into small pieces
- ½ red bell pepper , seeded, deribbed, and cut into small pieces
- 2 ounces goat cheeses cut into four slices
- 2 Tablespoons basil pesto
- Salad with vinaigrette
Instructions
- Preheat oven to 400℉. Line a baking sheet with parchment paper.
- Unroll the pastry sheets one at a time and roll each to 12 inches. Cut each into 4 squares.
- Working with one square at a time, brush with egg wash and layer another square on top. Score an "X" across the top, cutting through the top layer only. Starting at the center, pull back each piece, rolling to the edges. Continue till all four pieces are prepared.
- In a medium sized bowl, combine the blue cheese, cheddar, mozzarella, tomatoes, and red pepper. Toss to mix, then spoon equal amounts in the center of the pastry squares. Put a slice of goat cheese in the center.
- Brush the edges with the egg wash, then transfer the baking dish to the oven and bake for 30 minutes, or until the pastry is puffed and golden and the cheese are melted. Remove from the oven and let cool on a wire rack for 5 minutes.
- To serve, drizzle with pesto and serve with a green salad with vinaigrette.
Notes
You can also cut smaller squares in order to make appetizer portions.