Kalamata, Sundried Tomatoes and Lemon Basil Goat Cheese Puffed Pastry

Serves 4


1 sheet puff pastry
4 ounces good goat cheese (I used lemon basil from the farmer’s market)
¼ C sundried tomatoes chopped
½ C chopped fresh Kalamata olives
Handful fresh basil
Salt and pepper
1 egg whisked as an egg wash


  • Preheat oven to 425 degrees F.
  • Roll out thawed pastry sheet to very thin, about 11 by 11 inches. Dot the top half with goat cheese. Then cover the other side with the Kalamata olives. Add sundried tomatoes to all and torn basil. Sprinkle with a little salt and pepper. Starting from the edge closest to you begin to roll the sheet, jelly roll style, carefully and evenly rolling it into a long log. Using a bit of the egg wash seal the end. Now using a serrated knife cut them into 1” thick slices. Places them evenly on a baking sheet covered with parchment paper. Make sure the ends stay sealed with a bit of water or the egg wash. Arrange about 1 inch apart, no less. Brush the tops with the egg wash. Bake for about 20 minutes until puffed and golden brown. Let cool for about 5 minutes. Serve.

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