Pesto puff pastry tart with Garlic & Chives goat cheese, arugula, watermelon and strawberry-balsamic drizzle
By Faith Gorsky, www.AnEdibleMosaic.com
Yields 9 to 12 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
- 1/2 (17.3 oz/490 g) box frozen puff pastry (you will only need 1 sheet of puff pastry), thawed
- 3 tablespoons pesto (homemade or store-bought)
- 4 oz (115 g) Laura Chenel’s Garlic & Chives Goat Cheese Log, crumbled
- 1 1/2 tablespoons good-quality balsamic vinegar
- 1 1/2 tablespoons strawberry jam
- 1 pinch black pepper
- 2 cups fresh arugula
- 1/2 cup thinly sliced fresh seedless watermelon
- Thaw the puff pastry according to the package directions; preheat the oven to 375F.
- Unfold the pastry out onto a large baking sheet lined with parchment paper or a silpat liner. Spread the pesto onto the pastry, leaving about a 1/4-inch rim all the way round. Dot the crumbled goat cheese on top. Use a sharp paring knife to poke a few holes in the pastry.
- Bake the pastry until golden brown, about 20 to 25 minutes, and then cool the pastry to room temperature.
- While the pastry bakes, make the strawberry-balsamic drizzle. Combine the jam and vinegar in a small saucepan; bring to a boil and then cook 1 minute, stirring constantly. Cool to room temperature (it will thicken more as it cools).
- To serve, top the cooled tart with the arugula and watermelon, and drizzle on the strawberry-balsamic sauce.