Basil, Tomato and Goat Cheese Tarts

Basil, Tomato and Goat Cheese Tarts

Filling:
1 (3 ounce) log goat cheese*
¼ cup Hellman’s mayonnaise
¼ cup half and half
1 pint cherry tomatoes, cleaned and halved
1 small bunch basil

Pastry:
8 ounces cream cheese, softened
1 ¼ cup butter, cubed and chilled
1 ¼ teaspoon salt
2 ½ cups all-purpose flour

Preheat oven to 350 degrees. Prepare filling: Mix together goat cheese, mayonnaise and enough half and half to make a thick cake-like batter. Set aside. Prepare pastry: In a food processor, mix all ingredients together and chill for 15 minutes. Separate pastry into 24 walnut-size balls. Place each pastry ball in the bottom of a mini muffin tin. Press pastry up the sides of each cup. Bake for 10 minutes. Remove from oven and cool for 5 to 10 minutes. Place a tomato half in the bottom of each pastry cup. Top each tomato with a small piece of basil and top with a tablespoon of filling mixture, making sure to cover the tomato and basil completely. Bake for 15 to 20 minutes or until golden brown around the edges and the filling is bubbly.

Makes 24 tarts

Note: You can make this as a large tart, cut into wedges and serve with a crisp green salad-great summer lunch.

*You can use feta cheese if you prefer.