Cherry Tomato Tarts
 
 
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Ingredients
  • 1 puff pastry dough sheet
  • 2 C cherry tomatoes, halved
  • 2-3 Tbs fresh rosemary, chopped
  • 1 C fresh basil, cut into strips
  • Olive oil
  • Optional: vegan cheese shreds
Directions
  1. Thaw the puff pastry dough per package instructions. Preheat the oven to 400. On a flowered surface, roll the dough out to about 11x7. I used the bottom of a tart pan to cut out 4" circles. I had some dough left, so I made some very ghetto-looking ones with the rest.
  2. This would also work if you wanted to make a full-pan tart, like this asparagus one. Using a fork, aerate the dough and bake for 3-5 minutes. If using, sprinkle a little Daiya cheese on the tarts, then layer on some basil and tomatoes. Sprinkle with rosemary.
  3. Bake for 8-10 minutes, then drizzle some olive oil on the tarts. Bake another 5 minutes, or until they begin to brown around the edges. Enjoy!
Recipe by Epicurean Vegan at http://epicureanvegan.com/2012/08/16/cherry-tomato-tarts/