1 sheet of puff pastry
1/3 block of cream cheese
1 Tbsp dry ranch mix
2 Tbsp fresh herbs, such as basil or parsley, minced
1 cup cherry or grape tomatoes, halved
1. Allow puff pastry to thaw enough to unroll. Place on parchment paper. Preheat oven to temperature on pastry box.
2. Blend cream cheese, dry ranch mix and herbs together.
3. Spread a thin layer of cream cheese mixture over the puff pastry, leaving a 1/2 inch border around the edges.
4. Scatter tomatoes on tart. Bake for approx. 20 min, or until the pastry is puffed and browned and the tomatoes have roasted.
Top with Parmesan cheese and basil pesto. Enjoy!