Tomato Tarts Recipe

2 sheets frozen puff pastry (17.3 oz box)
1 egg yolk, beaten with 1 T. water
2 oz. herb-flavored goat cheese, softened
2 T. milk
8 each red and yellow cherry tomatoes, halved
salt and pepper to taste
2 T. minced fresh basil

Thaw puff pastry according to package directions. Preheat oven to 400 degrees. Cut one pastry sheet into 4 even squares. Place squares on a parchment lined baking sheet. Cut remaining sheet into 8 strips, each 3/4 inch wide. You will have approximately 1/3 of the sheet remaining after the sheets are cut. Use it to make a smaller tart or refreeze for another use.  Cut the 8 strips in half crosswise to make 16 strips, 4 to 5 inches each. (I didn't do this...I cut the four per sheet, used two for the bottoms and cut up the other two to make the shorter strips.)
Place four strips around the edge of each pastry square, overlapping corners. Lightly brush pastry edges and corners with the egg wash; bake until puffed and brown, 22-24 minutes.
Whisk together goat cheese and milk. Divide the cheese mixture among the centers of the baked tarts, spreading it with a spatula and pressing lightly to gently deflate centers. Top cheese mixture with red and yellow tomatoes; season with salt and pepper.
Bake tarts 5 minutes more. Remove from oven and garnish with basil; serve warm or at room temperature.