Pear, Goat Cheese, and Arugula Tart

1 sheet frozen puff pastry, thawed
1 egg, whisked
1 tablespoon olive oil
1 garlic clove, grated
¼ teaspoon salt
1 green pear, sliced
½ cup Ocoee Creamery garlic herb goat cheese
1 cup Circle S Farm arugula
1 tablespoon balsamic reduction
1-2 tablespoons slivered almonds

Instructions

Preheat oven to 425 degrees. Roll puff pastry out onto a lightly floured piece of parchment paper, creating a 10-by-12-inch rectangle. Fold about ½ inch of puff pastry around the tart to create a crust and pinch the sides. Brush with egg wash, then place on a baking sheet and cook for about 8 minutes or until tart has started to puff up.

While tart is cooking, combine the oil, garlic and salt in a small bowl and set aside.

Brush the garlic oil over the tart and then layer the pears and goat cheese. Bake for 12 to 14 minutes or until tart is golden brown.

Top with arugula, balsamic reduction and almonds and serve immediately.