Olive, goat cheese and sun-dried tomato tart

We have a (post) holiday party to go to tonight and were asked to bring something.

I made a delicious tart that I wanted to share with you. As always, it is easy and super fast, and if you're like me, the ingredients are staples in your pantry.

1 package DuFour Puff Pastry (may be kept in the freezer, but refrigerate for at least 4 hours before using)
1 12 oz. log goat cheese
3/4 of a tube of sun-dried tomato paste
1/2 C. julienned sun-dried tomatoes packed in olive oil
pinch of ground black pepper
1/2 C. prepared olive tapenade or olivada
1/4 C. grated Parmesan cheese

Preheat oven to 375. Lay puff pastry on a Silpat lined cookie sheet, or brush cookie sheet with olive oil before laying pastry down.

Combine goat cheese, tomato paste and sun-dried tomatoes in a bowl, mix to combine. Spread goat cheese mixture on puff pastry with an offset spatula or the back of a spoon.

Next spread tapenade over goat cheese and a pinch of ground black pepper. Finally, sprinkle Parmesan cheese over tapenade and bake for 10-12 minutes or until Parmesan cheese is melted and brown and the puff pastry of golden brown.

Remove and either cut into bite sized pieces or cut with a small round biscuit cutter. Serve warm or room temperature.