1 (17 ounce) package frozen puff pastry, thawed
3/4 cup mayonnaise
3/4 cup blue cheese crumbles
18 tomato slices, 1/4 inch thick sliced, seeds removed
1 large egg
1 tablespoon water
2 tablespoons canola or extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
Preheat the oven to 375 degrees. Spread out each sheet of puff pastry on a lightly floured surface, and cut each sheet into 9 squares, making 18 squares total. Place the squares onto two parchment lined baking sheets.
In a medium bowl, stir together the mayonnaise and blue cheese, and then spread about a tablespoon of the mixture on each square. Place a tomato slice in the middle of each square on top of the blue cheese mixture.
In a separate bowl, beat together the egg and water, and then brush this on the pastry edges. Next brush the tomatoes with oil, and sprinkle the tarts evenly with the salt and pepper. Bake them for 20-25 minutes, or until the edges are golden brown. Cool the tarts before serving them.
makes 6 to 8 servings
Tip: To transport or store, allow the tarts to cool completely before storing in a sealable container.