- 1 4-ounce package goat cheese, room temperature
- ¼ cup sour cream
- A handful mixed herbs, such as parsley, dill and chives, chopped
- Salt and pepper
- 2 sheets frozen puff pastry, defrosted
- 1 pound tomatoes, thinly sliced
- Olive oil, for brushing
- Basil leaves, to garnish
Preheat oven to 400°F.
In a small bowl, combine goat cheese, sour cream, herbs, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Place the puff pastry sheet onto separate sheet trays lined with parchment paper. Using a paring knife, score a 1/2-inch border around the perimeter of each puff pastry sheet. Divide the herbed goat cheese in half and spread inside the border of each sheet. Top with a single layer thinly sliced tomato.
Using a pastry brush, brush the tomatoes and the border of the puff pastry with olive oil then season with salt and pepper.
Bake for 20 minutes or until puff pastry is puffed and golden. Garnish with basil leaves and slice to serve.