Pesto Puff Pastry Tart with Garlic & Chive goat cheese, Arugula, Watermelon, and Strawberry-Balsamic Drizzle

Pesto puff pastry tart with Garlic & Chives goat cheese, arugula, watermelon and strawberry-balsamic drizzle

By Faith Gorsky,

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


  1. Thaw the puff pastry according to the package directions; preheat the oven to 375F.
  2. 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.
  3. Bake the pastry until golden brown, about 20 to 25 minutes, and then cool the pastry to room temperature.
  4. 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).
  5. To serve, top the cooled tart with the arugula and watermelon, and drizzle on the strawberry-balsamic sauce.