Thaw puff pastry out on a piece of parchment paper, about 20 minutes. meanwhile, prepare filling: mix together sun dried tomatoes, pesto, goat cheese, and lemon zest.
Once dough is thawed, spread filling out in an even layer, leaving about ¼ of an inch from the sides.
Starting from one end, roll dough into center. Switch to the other end and do the same thing. If dough is too soft, place entire sheet in freezer for 10 minutes.
Once rolled, slice roll into ½ inch pieces, taking care not to press down too hard. Place palmiers cut side down, about an inch apart on parchment paper. Transfer parchment paper to a baking sheet, preheat oven to 425, and place baking sheet in freezer for 20 minutes.
Bake for 20 minutes. Let cool for 5 before serving.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2013/08/03/pesto-goat-cheese-and-sun-dried-tomato-palmiers/