Oh, I just go ga-ga over fresh heirloom tomatoes. They remind me so much of the south. Every summer  I would venture to Murphrees, a small house packed full of local produce from farmers all over Alabama. I would always get fresh white corn, strawberries, a basket of peaches and a sack of heirloom tomatoes. I think I love heirlooms so much more than regular vine tomatoes because of the beautiful colors and shapes they come in. They are so different looking and make for a lovely spread. 

And what's better than tomatoes, fresh basil and goat cheese? Not much! This dish is perfect for a little appetizer or side dish. I made these for dinner the other night and we had a fresh green salad to go with it. It was a light summery meal, not heavy but very satisfying. 

Heirloom Tomato Tart with Fresh Goat Cheese

• 20-25 fresh basil leaves, cut into thin strips
• 1 clove of garlic, minced
• 2 cups cherry tomatoes, halved
• 1/4 cup extra virgin olive oil, plus more for drizzling
• 1 sheet frozen puff pastry,  thawed
• 5 oz fresh goat cheese
• 1/2 cup whole milk or cream
• a variety of heirloom tomatoes
• salt and pepper to taste
• aged balsamic vinegar to drizzle (optional, but is delicious)

Position a rack in the middle of the oven, and preheat to 400F.

In a small bowl, combine two thirds of the basil strips, garlic and cherry tomatoes. Add the 1/4 cup olive oil, season with salt and toss gently to combine. Set aside.

Follow the instructions on the puff pastry box about thawing. Cut into 6 rectangles. Place on an ungreased baking sheet and prick each piece several times with a fork to avoid to much rising. Back until light golden brown about 10-12 minutes. Remove from oven and set aside. Leave oven on.

Meanwhile, in a small bowl, using a fork, mash the goat cheese with a little milk or cream until you have a thick, creamy consistency. DO NOT add too much liquid or it will run all over the place! Gently spread some of the goat cheese mixture on each puff pastry and top with a slice of heirloom tomato. You can put multiple slices like I did or just one, what ever your preferences are. Bake tarts for about 5 minutes. 

Place tarts on a plate or platter and top each tart with the cherry tomato mixture. Sprinkle salt over each tart and drizzle with olive oil and/or basalmic vinegar. Garnish with a few basil strips. Enjoy!