1 package puff pastry sheet (2 sheets) defrosted
12 ounces assorted small heirloom tomatoes
8 ounces of fresh goat cheese (Haloua gets his from Reverie Creamery in Mayville)
1 ounce pine nuts
1 large garlic clove, grated or minced
1 bunch of basil
3 tablespoons extra-virgin olive oil, plus 1 teaspoon
Salt and pepper

Put oven racks in middle and lower third of oven, and preheat oven to 400 degrees. Make pesto by blending pine nuts, garlic, basil and olive oil in a food processor with salt and pepper to taste. Slice the tomatoes lengthwise and toss with 1 teaspoon olive oil and salt and pepper to taste. Roll out pastry sheet on a lightly floured surface with a lightly floured rolling pin. Cut pastry in small rounds about 2 inches wide. Place a teaspoon fresh goat cheese in the center of the pastry, then arrange the tomato halves harmoniously. Make sure the tomato slices overlap since they will shrink during cooking. Bake for 15 minutes, then drizzle pesto over tart.