Instructions: Preheat oven to 350 degrees. On a floured surface, roll out dough until it is about 1/8-inch thick. Dock the pastry with a fork to keep it from rising. Using a 1 or 2-inch round cookie cutter cut out pastries and place on a lined cookie sheet. Dab a little egg wash on each pastry, then cover with another liner sheet. Top with an identical sized cookie sheet, to prevent the pastry from rising too much. Refrigerate for at least 15 minutes. Bake, still covered with second cookie sheet for about 30 minutes, or until golden brown. Let cool. In large bowl toss tomatoes, garlic, 2 teaspoons of the herbs, olive oil, salt and pepper. Roast in oven for 15 to 20 minutes. Meanwhile, roll goat cheese into logs the same width as tomatoes and pastry. Coat cheese with remaining herbs and slice into 1/4-inch wheels. Once pastry is cool, slice in half to get 2 thin rounds.

Place one wheel of goat cheese on pastry and top with tomato slice. Cover with second half of pastry. Reheat in oven until warm. Serve.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.