Thaw out the puff pastry according to the directions on the package.

Preheat your own to 400”F

To the bowl of a mini food processor add the goat cheese together with 2 tablespoons of olive oil and a pinch of sea sat. Process until fluffy.

Transfer the whipped goat cheese to a bowl and fold in the chives, reserving some for garnish. Cover tightly with plastic wrap and refrigerate until needed.

Sprinkle some flour on the kitchen counter and roll out the puff pastry. Use a rolling pin if needed to stretch it out thinner.

Use a fork to poke holes all over the top surface of the puff pastry. Transfer it to a parchment lined baking sheet.

Cook the pastry in the preheated oven until puffed up and golden brown on top, about 30 minutes or so. Remove from the oven and allow it to cool completely.

Assemble your tomato tart.

Spread the chive and whipped goat cheese mixture on top of the cooled puff pastry.

Slice the heirloom tomatoes into thin slices and place them on top pf the goat cheese.

Sprinkle with the reserved chives and fresh basil.

Finish with a light drizzle of extra virgin olive oil and a nice pinch of coarse sea salt over the tomatoes.

Slice your tomato tart into squares and enjoy!