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Heat the oven to 400 degrees and line a baking sheet with parchment paper.
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Unfold the pastry dough on the paper and press the dough together along the folds.
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Score a 1 inch border around the edge of the puff pastry with a knife (be careful not to cut all the way through the dough) and use the tines of a fork to prick all over the dough within the border.
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Whisk the egg in a small bowl and use a pastry brush to wash the border of the pastry dough with the egg.
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Put the dough in the freezer for 10 minutes.
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Bake the pastry for 20 minutes or until golden brown and puffed up. Let cool completely.
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While pastry is cooling beat the goat cheese with the milk until well blended.
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Whip the cream on high until stiff peaks form.
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Fold a third of the whipped cream into the goat cheese mixture until mixed then add the rest of the whipped cream into the goat cheese along with the herbs, salt and pepper.
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Flatten the middle of the puff pastry so that the raised border remains. Spread the goat cheese mousse into the pastry evenly.
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Slice the tomato into 1/4 inch thick slices and arrange evenly across the mousse. Season the tomato lightly with salt.