Lightly flour your work surface. Working with half of your pastry at a time, roll out into a rectangle about 1/8” thick (they really puff up). Place on two parchment or silpat lined cookie sheets.
Spoon a bit of pesto on each round, leaving space near the edges. Lay 3-4 slices of tomato on top. Dot with goat cheese.
Bake for about 20 minutes, or until puff pastry has risen and turned golden brown and the cheese has melted.
Serve garnished with basil springs and leaves.
Recipe by Just a Smidgen at https://justasmidgen.com/2011/12/18/marias-pesto-and-goatherds-cheese-tartlet/