Tomato and Artichoke Tart

1 piece of puff pastry

3 oz goat cheese, crumbled and divided

1/2 cup cherry tomatoes, halved

3-4 marinated artichoke hearts, quartered

1 cup fresh baby spinach

1 Tablespoon pine nuts

1/2 tablespoon red pepper flakes

salt and pepper to taste

Preheat oven to 375F.

Roll out the puff pastry to 10 by 16 and fit gently on a sheet pan. Crumble half of the goat cheese over the pastry. Distribute the tomaotes, artichoke hearts, spinach, and pine nuts. Season with the pepper flakes salt and pepper and sprinkle remaining goat cheese on top.

Bake until lightly brown, 16 to 20 minutes.

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