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Terrifically Tasty Tomato & Goat Cheese Tarts

A fast and flavourful brunch, lunch or appetizer

by: Paula Roy
Ripe tomatoes and tangy chevre make delicious tart filling

Sweet cherry tomatoes and tangy goat’s milk cheese are one of those ideal pairings that will never go out of style. Add in a little fresh basil and it’s a great flavour combination that everyone in the family seems to love. Because of their subtle taste and creamy texture, these tarts are always a big hit at any time of day. Using pre-made little tart shells, available in the freezer section of most grocery stores, means you can whip up a batch of tarts in mere moments. Make them look prettier on the platter by letting them cool a little bit extra, then remove the foil liners before serving. You can make the tarts up to six hours ahead of time; store them at room temperature. Leftovers (though you likely won’t have any) can be refrigerated, though the pastry won’t be as crisp the next day.

Tomato Goat Cheese Tarts 



12 frozen three-inch tart shells
1/4 cup packed fresh basil leaves
5 ounces goat cheese, softened
3 tbsp butter, well softened
1/4 cup sour cream
1 egg, lightly beaten
18 cherry tomatoes, halved



   Preheat oven to 375F.

   Chop basil.

   In a medium bowl, whisk together basil, goat cheese, butter, sour cream and egg until well blended.  Season with salt and pepper.

   Place tart shells on a baking sheet, leaving a little space between each one.

   With a small spoon, carefully fill tart shells (leaving a little room at the top for the tomatoes).

   Gently place three tomato halves, cut side up, in each tartlet, pressing lightly into filling.  Season tomatoes with salt and pepper (use truffle salt if you have it).

   Bake tarts until pastry is golden and custard is set and just beginning to crack, about 12 - 14 minutes.

   Transfer cooked tarts a wire rack to cool. Serve warm or at room temperature.

Makes 12 tarts

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