Tomato Tart with Puff Pastry

Prep Time 10

Cook Time 25

Total Time 35

Servings -8 slices

▢ ½ puff pastry sheet thawed
▢ 2 tablespoons olive oil
▢ 1 tablespoon honey
▢ ½ teaspoon salt
▢ ½ teaspoon pepper
▢ 1 teaspoon Mrs Dash Seasoning Blend Italian Medley, 2 oz, Herbes de Provence or Italian seasoning
▢ 3 strips cooked bacon chopped into pieces
▢ 6-8 grape tomatoes sliced in half vertically
▢ ¼ cup garlic and herb goat cheese

Remove puff pastry from the freezer ahead of time to thaw. DO NOT thaw in the microwave.
Unfold puff pastry sheet once thawed and cut in half with a pizza cutter or sharp knife.
Using the pizza cutter, score around the edges of the puff pastry, about ¼ inch from the edge.
Mix together olive oil, honey, salt and pepper in a small bowl. Brush mixture onto puff pastry, inside the scored edges.
Arrange small spoonfuls of goat cheese, bacon crumbles and tomatoes around the center of the puff pastry.
Bake for 20-25 minutes, until puff pastry is golden brown.
Cut into individual pieces and serve immediately!

You can use cherry tomatoes instead of grape tomatoes, if preferred. Grape tomatoes are the oblong ones, cherry tomatoes are smaller and round.
Save the second half of the puff pastry for a breakfast puff pastry the next morning or this easy dessert one!
Regular goat cheese is fine for this recipe too, but I prefer the garlic and herb goat cheese for a more complex flavor.