Preheat the oven to 400°F and line a baking sheet with parchment paper.
On a floured work area unfold the puff pastry and cut out 6 circles, each about 4” across. You can use a biscuit cutter or floured glass for this.
Place the circles on the parchment paper and then use a fork to perforate and make another smaller circle about 1/4" inside the edge. Then perforate the center of each pastry with the fork 4 or 5 times.
Place the baking sheet in the fridge for about 10 minutes while your oven preheats. Then place them directly in the oven and bake for 8 minutes.
Toss the blueberries with the olive oil.
When you take the par-baked tart crusts from the oven, spoon ½ tablespoon of the goat cheese on the center of each.
Divide the blueberries evenly between each tart and use the goat cheese to help the berries stay in place.
Drizzle the berries with honey and then sprinkle each tart with turbinado sugar.
Bake for 12 more minutes. Let the tarts cool for a few minutes before removing to serve.
You can serve these warm or cool -- they are delicious either way!
You need your puff pastry to be thawed before beginning so make sure to allow for that before you start. Follow package instructions for thawing.
You can use other summer fruits if you’d like. Strawberries roast well. So do peaches and nectarines.
You can substitute softened cream cheese for goat cheese.