Cherry Tomato Basil Tarts

This weekend, we went to Pennsylvania to visit my husband's family. My mother-in-law has a wonderful garden with lots of veggies and tomatoes! It's lovely to see my son spending time with his grandma and bonding by picking tomatoes from the garden. He was very proud when he showed me the bundle of cherry tomatoes that he picked. Such beautiful reds and even some green and yellow! My mother-in-law gave me some fragrant Italian basil as well. I was excited to return home and create something new with these ingredients.

Years ago, I made a tomato herb tart for friends, but I had forgotten to write down exactly how I made it. The memory of the fresh garden-picked tomatoes roasted in the oven atop some creamy cheese and herbs on a crusty buttery tart was still etched in my mind. I've recreated the recipe, but this time added bacon! The salty, yummy crispy bacon would go well with the sweet tomatoes. These tarts are so awesomely delicious! Hope you will try to make them at home too!

Cherry Tomato Basil Tarts

Ingredients

1 frozen puff pastry sheet, thawed

1 egg, beaten

1/4 cup parmesan cheese, grated

2/3 cup mayonnaise

1 teaspoon dried oregano

1/4 cup fresh basil, chiffonade (save a little to put on top later)

1 garlic clove, minced

1 shallot, minced

10-12 cherry or grape tomatoes, cut in half (put on paper towels to blot dry)

2 slices of bacon

Directions

Preheat oven to 400 degrees F.

Line 2 baking trays with parchment paper.

Take pastry out and lay on a lightly floured surface. Roll into a 10"x10" square. Cut in half lengthwise and crosswise to make 4 equal squares. Cut a 1/2" strip from each side of the squares.

Brush edges of squares with beaten egg. Place strips on the edges of the squares. Press gently to stick them on. Trim excess dough from edges.

Brush entire squares and edge strips with beaten egg. Using a fork, poke the dough lightly on the surfaces of the squares. Place the 4 squares on 1 prepared baking tray. Bake for 14-16 minutes, until golden brown.

Put bacon on other prepared baking tray. Put on another rack in the oven, and bake for 12-17 minutes, until crisp.

When pastry squares are done, let cool for 5-10 minutes. When bacon is done, put on paper towels to blot excess oil.

Lower oven temperature to 350 degrees F.

In a small bowl, mix mayonnaise, parmesan cheese, dried oregano, basil, garlic, and shallot together.

Spread cheese mixture over the centers of the cooled square pastries. (If you like less mayo, spread a thinner layer.)

Arrange the cut tomatoes on top of the cheese mixture.

Sprinkle salt and pepper on top.

Bake in 350 degrees F oven for 18-22 minutes.

Remove from oven and crumble bacon on top of squares. Sprinkle reserved basil on top as well.

Serve and Enjoy!

Beautiful tomatoes picked fresh from the garden.

You can find these pastry sheets in the freezer section of your supermarket. 

They have them at Walmart too!

The pastry cut into four squares.

The strips added on to the square edges.

Lovely golden brown color of the pastry squares right out of the oven.

The pastry squares with the cheese spread and tomatoes on top before they go in the oven.

Out of the oven, with bacon and basil sprinkled on top.

Yummy!!!