Tomato-andGoat-Cheese Tart with Pistou - Subtle and delicious appetizer I made this for my guests last night

5 to 6 medium size vine-ripened tomatoes, peeled (you peel them in boiling water)
5 oz of fresh goat cheese
1 package of Puff Pastry Pepperidge Farm sheets
1 egg,lightly beaten
Pistou:
1 cup fresh basil plus six sprigs for garnish
3 cloves of chopped garlic
1/4 cup olive oil
1 1/2 teaspoons grated Parmesan

Quarter tomatoes and remove core and seeds. Place outer shells in colander with some salt to drain for at least 2 hours.
Prepare pistou by adding in food processor basil, oil, 1 teaspoon parmesan
Set aside
Heat oven to 425o

Divide puff pastry into 2 pieces and roll each to 12 inches by 4 1/2, 1/16 inches thick. Keep the side trimming to add to the lenghtwise borders of each pastry. Seal with beaten egg. The strips should be flush with the edges. Transfer to a baking pan lined with wax paper. Pierce sheets with a fork several times.
Refrigerate trays for 20 minutes before baking
Bake for 12 to 14 minutes or until lightly golden.
Place soften goat cheese in a bowl.

Incorporate 2 tablespoons of the pistou souce.
Spread the cheese mixture delicately over the baked puff pastry with a spatula avoiding the raised edges.
Neatly arrange the tomatoes on top.
Place in the oven for 8 to 10 minutes
Lightly brush the remaining pistou and garnish with basil sprigs.



Add a long strip of dough to each side of the