Ingredients:

  • 1 sheet (14 oz) frozen puff pastry, thawed
  • 4 oz goat cheese
  • 2 tbsp basil pesto
  • 1/4 cup grated Parmesan cheese
  • 2 cups Roma or cherry tomatoes, sliced thinly
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Slice the tomatoes, lay them on a plate, sprinkle with kosher salt, and let them sit for 10 minutes.
  2. Gently pat the tops of the tomatoes dry with paper towels to remove excess surface moisture.
  3. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  4. Unfold the thawed puff pastry onto the parchment and lightly score a 1-inch border around the edge with a knife, without cutting all the way through.
  5. Mix the goat cheese and basil pesto in a small bowl, then spread the mixture evenly inside the scored border.
  6. Arrange the dried tomato slices over the cheese in an overlapping shingle pattern.
  7. Drizzle the tomatoes with olive oil and cracked black pepper, then sprinkle evenly with grated Parmesan cheese.
  8. Bake for 20–25 minutes until the edges are a deep mahogany color and the pastry is puffed.