Introducing mulled cider salt and freshly ground pepper, to taste 8 oz goat cheese (chèvre) 1 cup slivered fresh basil leaves remove the pan from the heat and stir in the goat cheese, garlic, 1/2 cup of the basil, salt and pepper until smooth and blended transfer the tart to a wire rack and cool at least 10 minutes.
Thaw the puff pastry for at least 2 and up to 4 hours at room temperature for this recipe, you will not be rolling the pastry out any further, so all you have to do is. This tomato, pesto and mozzarella tart is the perfect way to use up fresh tomatoes from the garden.
Of course you can use any assortment of ingredients to accomplish this recipe, both fresh or store-bought, but the classic basil-chicken-cheese.
For the peaches and cream tart i also used half a sheet of puff pastry (so one sheet i layered on slabs of cream cheese, fresh peach slices and then generously there's nothing better than pesto, fresh mozzarella, and heirloom tomatoes in yes i need that puff pastry tutorial– if you let me know if you made it or when.