Ingredients:
1 puff pastry sheet
3 cups cherry tomatoes, plus olive oil, for roasting
Sea salt
2 ounces goat cheese
2-3 large fresh basil leaves, chopped or julienned
Honey, to drizzle

Directions:
If puff pastry is frozen, let it defrost 30 minutes at room temperature. Preheat oven to 425. Toss cherry tomatoes in a bit of olive oil and sea salt, then spread them out evenly on a sheet pan. Bake 15 minutes.

Spread tomatoes evenly around the puff pastry, leaving about 1 inch of free space on each side. Add goat cheese, then season once more with sea salt. Bake 12-15 minutes or until pastry edges have fully risen and are golden brown. (Pastry will remain flat in its center.) Let cool 5 minutes, then cut into 6-8 pieces.