Heirloom Tomato Tarts
1 17.3 ounce package frozen puff pastry (2 sheets)
1 egg yolk
1 teaspoon water
1 cup finely shredded or grated Asiago
1/4 cup goat cheese
2 cloves garlic, minced
2 pounds assorted heirloom tomatoes or tomatoes, cut into 1/4-inch-thick slices
1/4 cup snipped fresh basil
Coarse salt (optional)
Thaw the pastry sheets at room temperature for 1 hour.
Preheat oven to 425 degrees. To prepare tart shells, in a small bowl, mix egg yolk with water. Set aside. Unfold the pastry sheets on a lightly floured surface. Roll gently to flatten creases. Brush the edges of the pastry sheets with the egg mixture. Place pastries on a parchment paper-lined baking sheets. Brush pastries with egg mixture. Prick pastry with a fork. Sprinkle with Asiago cheese. Bake in a 425 degree F oven for 15 to 20 minutes or until puffed and golden brown. Cool on baking sheets on wire racks. In a small bowl stir together goat cheese, garlic, and basil. Spread over bottom of tart shells. Arrange tomato slices on top of the goat cheese mixture, overlapping slightly. Drizzle with pesto. Sprinkle with basil and coarse salt.