Garlic & Chives Goat Cheese and Pesto Puff Pastry Tart with Arugula, Watermelon, and Strawberry-Balsamic Drizzle
Prep time:
Cook time:
Total time:
Yield: 9 to 12 servings
Garlic & Chives Goat Cheese and Pesto Puff Pastry Tart with Arugula, Watermelon, and Strawberry-Balsamic Drizzle is a good recipe to have on hand for summer entertaining!
Ingredients
½ (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
1½ tablespoons good-quality balsamic vinegar
1½ tablespoons strawberry jam
1 pinch black pepper
2 cups fresh arugula
½ cup thinly sliced fresh seedless watermelon
Instructions
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 ¼-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.
Recipe by An Edible Mosaicâ„¢ at https://www.anediblemosaic.com/garlic-chives-goat-cheese-and-pesto-puff-pastry-tart-with-arugula-watermelon-and-strawberry-balsamic-drizzle/