makes six tarts
1 sheet puff pastry, cut into 6 rectangles
extra virgin olive oil
1-2 teaspoons freshly grated Parmesan cheese
1 cup grape tomatoes, halved and most seeds removed
1-2 tablespoons goat cheese, crumbled
1 teaspoon herbes de Provence
freshly ground black pepper
Maldon sea salt flakes
1 egg and 1 teaspoon water, lightly beaten together
1 tablespoon fresh basil, chopped
1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silpat.
2. 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.
3. Use a pastry brush to brush the center of each rectangle with olive oil. Brush the border of each rectangle with the egg wash.
4. Sprinkle about 1/4 teaspoon of freshly grated Parmesan evenly over each rectangle, avoiding the borders.
5. Place the tomatoes evenly on each rectangle. Top each with crumbled goat cheese, freshly ground black pepper, sea salt flakes, and a pinch of herbes de Provence.
6. Bake in the oven for 25-30 minutes, or until the pastry is golden and the edges have puffed up.
7. Top with chopped fresh basil and serve immediately. Leftovers can be stored in the fridge and reheated before serving.