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.
Converted by MM_Buster v2.0l.

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