INGREDIENTS

INSTRUCTIONS

Preheat oven to 350 degrees. On a floured surface, roll out dough
until it is about 1/8-inch thick. Dock the pastry with a fork to keep
it from rising. Using a 1 or 2-inch round cookie cutter cut out
pastries and place on a lined cookie sheet. Dab a little egg wash on
each pastry, then cover with another liner sheet. Top with an
identical sized cookie sheet, to prevent the pastry from rising too
much. Refrigerate for at least 15 minutes. Bake, still covered with
second cookie sheet for about 30 minutes, or until golden brown. Let
cool. In large bowl toss tomatoes, garlic, 2 teaspoons of the herbs,
olive oil, salt and pepper. Roast in oven for 15 to 20 minutes.
Meanwhile, roll goat cheese into logs the same width as tomatoes and
pastry. Coat cheese with remaining herbs and slice into 1/4-inch
wheels. Once pastry is cool, slice in half to get 2 thin rounds.  Place
one wheel of goat cheese on pastry and top with tomato slice.  Cover
with second half of pastry. Reheat in oven until warm. Serve.  Busted
and entered for you by: Bill Webster  CHEF DU JOUR DON PINTABONA SHOW
#DJ9106  Converted by MM_Buster v2.0l.  Converted by MC_Buster.
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