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Preheat oven to 425 degrees F.
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Unfold thawed puff pastry sheets onto parchment paper. Cut each of the 2 sheets into 4 equal rectangles for a total of 8.
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Using butter knife, carefully score ½-inch border on each puff pastry rectangle. Be careful not to cut all the way through.
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Space out puff pastry on parchment paper and place on baking sheets. Bake about 12 minutes.
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In bowl, add goat cheese and mix in Italian seasoning and garlic powder.
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Remove puff pastry from oven. Divide goat cheese and spread onto each pastry rectangle, staying within border.
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Top goat cheese with halved cherry tomatoes (about 8 halves per pastry).
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In small bowl. scramble egg with water. Brush border of each pastry with egg wash.
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Bake pastries another 13 minutes or until golden brown.
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Remove from oven and cool 5 minutes. Garnish with drizzle of olive oil, fresh basil and salt and pepper to taste.
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Serve warm or at room temperature.