makes six tarts
1 sheet puff pastry, cut into 6 rectangles
1 egg and 1 teaspoon water, lightly beaten together
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon brown sugar
1 cup grape tomatoes, halved
1 cup mushrooms
1 clove garlic, minced
1-2 tablespoons goat cheese, crumbled
1 teaspoon herbes de Provence
freshly ground black pepper
1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silpat.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, and brown sugar. Place the halved tomatoes in a glass baking dish, cut side up. Pour the oil mixture over the tomatoes and gently shake the dish to evenly coat the tomatoes. Roast in the oven for 60 minutes, or until the tomatoes are slightly wrinkly-looking.
3. In a large skillet, heat about 1 teaspoon olive oil. Add the mushrooms and saute until softened and lightly browned. Add in the minced garlic and saute until fragrant, about 30 seconds. Remove the skillet from the heat.
4. Use a sharp knife to cut a sheet of puff pastry dough into six rectangles. Next, use the knife to lightly score around the edges of each rectangle, leaving a 1/4" border.
5. Brush each rectangle with the egg wash.
6. Sprinkle about 1/4 teaspoon of freshly grated Parmesan evenly over each rectangle.
7. Spoon the mushroom and garlic mixture evenly on each rectangle. Top each with the roasted tomatoes, crumbled goat cheese, freshly ground black pepper, and a pinch of herbes de Provence.
8. Bake in the oven for 25-30 minutes, or until the pastry is golden and the edges have puffed up.
9. Top with chopped fresh basil and serve immediately. Leftovers can be stored in the fridge and reheated before serving.