Makes 4 Servings.
- 1-1/2 cups (6 oz.) Leerdammer® cheese, grated
- 2 puff pastry, thawed
- 1 egg
- 4 Tbsp. grain mustard
- 8 - 10 tomatoes, sliced
- Salt and pepper, to taste
- 2 Tbsp. fresh thyme
- 5 Tbsp. olive oil
- 2 Tbsp. balsamic vinegar
- 4 oz. arugula
- Dash of basil pesto
Preheat to 410° F.
Roll the puff pastry out until it is half as thick as it was when it was opened and cut into four round circles the size of a side plate.
Whisk the egg in a bowl. Brush the pastry circle around the edges with the egg mixture. Prick with a fork.
Spread the mustard and Leerdammer® among the 4 pastries. Arrange the sliced tomatoes in a circle in the middle of the pastry, leaving a small edge of pastry around the outside. Season with salt and pepper, sprinkle with fresh thyme and drizzle with a little of the olive oil. Bake in the oven for 15 - 20 minutes until the pastry base is cooked.
In a bowl, mix the balsamic vinegar with the remaining olive oil and some salt and pepper. Add the arugula.
Remove the tarts from the oven and place on a serving plate. Drizzle with the pesto and serve with a small pile of the dressed salad in the middle of the tart.