Tomato Basil Tarts with Goat Cheese
Thaw Time: 40 minutes
Bake Time: 15 minutes
Prep Time: 20 minutes
Makes: 24
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Ingredients
1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
3 tablespoons chopped fresh basil leaves
OR
1 tablespoon dried basil leaves, crushed
1 tablespoon olive oil
1 cup crumbled goat cheese (about 4 ounces)
1/2 cup Prego® Traditional Italian Sauce
Directions
Heat the oven to 400°F. Lightly grease
2
baking sheets.
Unfold
1
pastry sheet on a lightly floured surface. Roll the pastry sheet into a 9x12-inch rectangle. Cut into
12
(3-inch) squares. Pinch the outer edge of
each
square to form a rim. Place the pastry squares onto a baking sheet and prick the centers with a fork. Repeat with the remaining pastry sheet.
Stir the basil, olive oil and goat cheese in a small bowl.
Spread
about 1 teaspoon
sauce on
each
pastry square. Top
each
with
about 2 teaspoons
cheese mixture.
Bake for 15 minutes or until the pastries are golden brown and the cheese is melted.
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