Tomato and Tapenade Summer Tarts

1 sheet frozen puff pastry, thawed

flour for dusting work area

4 ounces (8 Tbsp) creamy goat cheese without a rind

1/4 cup good quality tapenade

2 small (1/2 pound total) ripe tomatoes, sliced paper thin

olive oil for drizzling over the tarts

kosher salt and freshly ground black pepper, to taste

1/4 cup julienned basil, plus 4 basil sprigs for garnish

Position a rack in the center of the oven, and heat the oven to 425 degrees. Line a baking sheet with aluminum foil.

Place the puff pastry sheet on a lightly floured work surface and roll over it several times until it is about 1/8-inch thick. Cut four (4 1/2 inches in diameter) circles from the pastry sheet and place them on the baking sheet. Spread each pastry round with 2 tablespoons goat cheese, then spread 1 tablespoon tapenade over the goat cheese layer of each tart. Arrange 4 – 5 overlapping tomato slices on top of each tart. Drizzle each tart with about 1/2 teaspoon olive oil, then season with salt and pepper.

Bake the tarts until the crusts are golden and the cheese as melted, for about 30 minutes. Watch them carefully, to avoid burning them. Remove and cool for 5 minutes, then sprinkle each tart with some julienned basil and garnish the center of each tart with a basil sprig.

Makes 4 servings.