Preheat the oven to 425 degrees F. Place the puff pastry sheets on the counter to thaw. Line a baking sheet with parchment paper.

In a saucepan, combine the cherries, peaches and cornstarch. Stir to mix. Add the Pernod and heat the mixture over medium-low heat, stirring occasionally. Cook the peaches and berries until they break down, soften and the mixture starts to thicken, about 6 to 8 minutes. If at any moment the mixture becomes TOO thick, you can always add a teaspoon of water to thin it out.

Once the chutney has thickened, set it aside to cool slightly.

Slice the goat cheese into 9 equal slices. Place them on the puff pastry like you would in a tic tac toe board. Spoon 1 to 2 tablespoons of the Pernod cherry peach chutney on top of each goat cheese piece. Cover the entire thing with the other sheet of puff pastry. Use a large knife or pizza cutter to cut the pastry into 9 squares, just around the edges. Use a fork to press the edges together.

Brush the tops with the beaten egg wash. Bake for 20 to 25 minutes, or until golden brown. Let cool slightly before serving. Serve with the leftover chutney!