Cooking Directions

• Heat the oven to 350°F.  Beat the heavy cream and egg in a small bowl with a fork or whisk.
• Place about 1/2 teaspoon cheese, 1/8 teaspoon each tomato and basil into each pastry cup.  Spoon the egg mixture into the pastry cups.  Place the filled pastry cups onto a baking sheet.
• Bake for 10 minutes or until the filling is set.  Let cool for 5 minutes on a wire rack.

Ingredients

• 0.5 cup heavy cream
• 1 egg
• 0.25 cup crumbled gorgonzola cheeseor goat cheese
• 1 tablespoon finely chopped sun-dried tomatoes
• 1 tablespoon minced fresh basil leaves
• 1 package (9.5 ounces) Pepperidge Farm® Puff Pastry Cups, prepared according to package directions