Puff Pastry sheet

PESTO

1 big bunch fresh clean basil

1 clove garlic

1/4 cup grated parm cheese

1/3- 1/2 cup olive oil -add half at a time

Blitz all with a pinch of sea salt in cuisinart or blender.

Sun Dried Tomatoes:

buy them in a jar –  drain bout 10 tomatoes and chop  into small pieces

goat cheese

lay out chilled tart pastry, round or square.

smooth out pesto on top of pastry covering all.

sprinkle with sundried pesto and goat cheese .

roll  top 1/4  of pastry down

then the bottom 1/4 up

then again the top another  1/4 down

then bottom another 1/4 up

at this point stack the two on top of eachother making one stack (this

makes the pretty palmier design)

place on cookie sheet and refrigerate at least 1/2 hour( the colder the

better when you go to slice these)

slice in 1/2 ” slices and place on cookie sheet

bake at 425 until gloden brown

20-25  minutes  keep an eye on it ,your oven may be hotter than mine.