1. Once pastry sheet is mostly thawed, press into a pie or tart pan to form crust.
  2. Drizzle over the pastry crust with some olive oil.
  3. If you are using the dried tomato & garlic pesto mix, sprinkle 1 tablespoon over the olive oil. Otherwise skip this step.
  4. Next toss on your sun dried tomatoes.
  5. Slice your goat cheese and layer that over/around the sun dried tomatoes.
  6. Lastly, layer your sliced heirloom tomatoes over the top and sprinkle with salt and pepper. Top it off with a drizzle of olive oil if you want.
  7. Bake at 350 for about 20 minutes or follow puff pastry instructions. Be sure not to undercook, the pastry takes a while to cook.
Recipe by The Holzmanns at