1 sheet frozen ready-rolled puff pastry, just thawed
All-purpose flour
2 T olive oil
8 oz. goat cheese (log style preferred)
6-8 oz. sundried tomato pesto
Cracked pepper, to taste
RECIPE INSTRUCTIONS:
Preheat oven to 395°F. Line two baking trays with non-stick baking paper.
Carefully unfold the thawed sheet of puff pastry on a lightly floured surface. Use a rolling pin to lightly flatten any creases, then roll it out to about an 11” x 11” square.
With a round, 6 cm diameter biscuit cutter, cut 16 discs from the puff pastry. Align the pastry discs on the lined baking trays.
Place a round, 4 cm diameter biscuit cutter in the center of the pastry disc and gently score, making a small border around the edge of each pastry disc (do not cut all the way through).
Gently prick each pastry disc with a fork all over. Brush each pastry disc with a light coating of olive oil.
Slice the goat cheese log into 1/4” thick rounds. (Keep the goat cheese log refrigerated until this step to keep it firm for slicing.)
Place one round slice of goat cheese on each pastry disc (keeping within the border created by the smaller biscuit cutter).
Top each slice of goat cheese with 1 teaspoon of sundried tomato pesto. Drizzle all the prepared tarts with olive oil and top with cracked pepper (optional).
Bake 12-15 minutes until the edges have risen and are golden.
