Tomato Tarts

1. Preheat oven to 425°F.

Prepare cheese:

1. If using Brie, thinly slice the cheese.  For goat cheese or feta, use a fork to flake the cheese apart.  For mozzarella, flake with a fork or tear into small pieces with your hands.

Prepare tomatoes:

1. Halve grape tomatoes, quarter cherry tomatoes, and/or thickly slice larger tomatoes.

Prepare puff pastry:

1. Roll out the puff pastry on the included sheet of parchment paper.Note: This recipe was written for refrigerated puff pastry. If using frozen puff pastry, thaw before using, rolled out to ¼" thickness, and work on a floured surface instead of parchment paper.
2. If desired, cut pastry into 6 even rectangles. Alternatively, leave the sheet whole and make one large tart.
3. Move the parchment paper and pastry onto a baking sheet.
4. Use a butter knife to make a shallow indentation on the pastry (or pastries), creating a ½" border along the edges. Do not cut all the way through the pastry!Tip: If you accidentally cut all the way through the pastry dough while making the border, use your finger to add a few drops of water to the cut area of the dough. Rub the dough to seal it back up.
5. Arrange the cheese in a single layer on the dough, covering everything except the ½" border.
6. Top the cheese with the tomatoes.
7. Whisk the egg in a small bowl, add a splash of water, and carefully brush the egg wash onto the top outer edge of the pastry (the ½" border). Take care to only brush the TOP of the pastry-- if the egg wash drips onto the side, it will seal the puff and prevent it from rising.Tip: An egg wash makes the pastry extra glossy when baking. It's totally optional.

Bake + Serve:

1. Bake for 15 - 20 minutes, until the cheese is melted and the pastry is golden.  Cool for about 5 minutes on a cooling rack, and then top with sea salt and basil.
2. Serve while still warm.Best served immediately, but leftovers can be served cool (like cold pizza) or reheated in the oven for a 3-5 minutes. Store for up to 2 days.