1 Sheet - 10- x 10-inch butter puff pastry, thawed
2 Cloves garlic
1 Cup each fresh basil, parsley, mint
1/4 Cup pine nuts
1/2 Cup goat cheese
1/3 Cup extra-virgin olive oil, plus 1 tbsp
12 asparagus, trimmed to 4 inches
5 small zucchini, quartered lengthwise, trimmed to 4 inches
6-8 cherry tomatoes, halved
1. Preheat oven to 425 F. Unroll puff pastry, remove paper, cut in half and transfer to a parchment paper-lined sheet pan. Set aside.
2. In a food processor, chop garlic, scraping down sides of bowl. Add fresh herbs, pine nuts, goat cheese and 1/3 cup oil and process until combined. Spread mixture evenly over pastry, leaving a 1/2-inch border on all sides.
3. In a bowl, combine vegetables with remaining oil and season with salt and pepper. Arrange vegetables like this on pastry: 4 asparagus pieces, 3 zucchini quarters and a row of cherry tomatoes. Repeat three times for each tart.
4. Bake 20 minutes or until golden. Remove from oven and cut each tart into three servings (in between zucchini and asparagus). Serve with green salad.