Golden flaky layers of puff pastry filled with Fontina, Parmesan and Gouda. Topped with fresh herbs, hot honey, pesto and balsamic glaze makes the perfect quick dinner or appetizer for your next party.
Remove the puff pastry shells from the box and let them thaw on the counter for 30-40 minutes, still wrapped
Heat the butter and whole garlic cloves in a sauté pan over low - medium low heat until garlic is lightly browned. Remove from heat immediately
Add ½ teaspoon kosher salt then smash garlic cloves with a fork
Preparing the Tart
Lightly flour a flat surface and rolling pin then roll each pastry sheet out to about 14x12 inches
Place one puff pastry sheet on a parchment lined sheet pan
Using a pizza cutter or knife, cut 4, 1-inch strips, lengthwise out of the other pastry sheet then set them aside
Smear garlic butter over the entire puff pastry sheet on the baking sheet. Add the cut strips to the edges of the buttered sheet, creating a 1 inch border on all sides
Sprinkle the thyme and basil over the garlic butter, inside the 1 inch border
Mix all 3 cheeses together in a medium bowl then spread them onto the pastry in an even layer, inside the 1 inch borders
Lightly dot the pesto all around the tart then drizzle with hot honey
Whisk the egg and water together to make an egg wash then brush it all over the crust borders. Brush the extra garlic butter around the borders as well
Mix the sesame seeds and salt together and sprinkle over the 1 inch border
Bake for 20 minutes, drizzle with balsamic glaze and serve immediately while hot
Notes
The easiest way to cut strips out of the puff pastry is with a pizza cutter. A sharp chef knife works too.
Don't throw away your excess dough! You can brush it with garlic butter then top it with flaky sea salt and bake it alongside your cheese tart. For a sweeter treat try brushing it with butter then adding a little sugar, cinnamon and pinch of salt!
If you don't want to egg wash the crust you can brush it with garlic butter only or olive oil.
If you want to make smaller individual size tarts then you can cut the dough into smaller size cheese tartlets. Bake them for 5-7 minutes less time.