Roasted Blueberry Tart

Creamy, a little tangy, and fresh with the basil on top. The roasted blueberries have an almost pie-filling-like consistency and are so delicious. It's an easy recipe - the hardest part is spreading the cheese mixture onto the pastry because it's so flaky. This would be great as a dessert or even as a brunch item.

From Lemons for Lulu

Ingredients:
~1 puff pastry (they usually come in boxes of 2, so you'll just need one - keep it in the freezer for next time!)
~4 oz. mascarpone cheese, softened
~2 oz. goat cheese, softened
~1 tsp vanilla
~4 tbs sugar
~1 and 1/2 cups blueberries
~1/4 cup fresh basil, chopped for topping

1. Preheat oven to 400. Roll out puff pastry onto floured surface and roll into 11x13 rectangle. Bake for 12-15 minutes or until golden brown. Remove from oven and let cool. (It will be VERY fluffy when it comes out of the oven but will deflate as it cools)
2. Raise oven temperature to 450. In a small bowl, combine blueberries, sugar, and vanilla and mix to coat berries. Spread them out on a baking sheet and roast for 10-12 minutes. It will create a bubbly sauce that surrounds the berries.
3. Combine cheeses in a bowl. Very carefully spread cheese onto puff pastry. I found that the easiest way to do this was to put small dollops of cheese all across the pastry and spread them out with a small spatula. If you dump it all in the middle it will be very hard to spread and the pastry will flake apart.
4. Top with roasted berries.
5. Sprinkle with fresh basil just before serving.