Roasted Tomato Tarts

Last Saturday I joined artist Marjorie Brandon and several others to celebrate her 97th birthday. When I asked how she was that hot afternoon surrounded by the love of her friends, she said,'Well, I'm drinking champagne and I'm 97. That about says it all." I think of Marjorie as my role model for successful aging. She is still creating collage art and living independently in my neighborhood. We were asked to bring along an appetizer, so I pulled out some of this summer's roasted tomatoes out of the freezer, and made these easy tarts in a few minutes. They quickly disappeared off the buffet table! Enjoy.

Roasted Tomato Tarts
Serves 6

To roasted grape, Roma or large cherry tomatoes:
Wash and cut each tomato in half lengthwise.
If needed, scoop out the green or white stem section.
In a large bowl, toss with salt and pepper, 1+ Tbsp chopped blanched garlic, and olive oil, to cover but not drown.
Place them face up on a foil lined rimmed baking sheet.
Roast in 450° oven (or on a gas BBQ grill) until they have reduced in size and are beginning to brown about 20 minutes+
These freeze well and can be used on pizza and pasta.

To prepare the tarts:
1 sheet (about 10 by 12 in.) frozen puff pastry (14-oz. package), thawed in the frig overnight

1 ½ cups roasted tomatoes, see above

2 Tbsp+ fresh basil leaves, chiffonade
Directions
1. Preheat oven to 375°.
2. Line 2 large baking sheets with parchment paper.
3. On a floured surface with a floured rolling pin, roll out pastry to 16 by 18 in. Cut pastry in thirds lengthwise and in half crosswise. With a wide spatula, transfer the 6 rectangles to baking sheets.
4. Spread the roasted tomatoes in the center of each rectangle, leaving a 1 1/2-in. border bare.
5. Bake until pastries are richly browned, 15 to 20 minutes.
6. Sprinkle with fresh basil chiffonade, or fresh thyme. Serve tarts warm or cool.