Begin to pit the cherries by splitting them with a paring knife to discard the seeds. In a medium bowl, mix together the cherries, 1/2 tablespoon lemon zest, lemon juice, corn starch, 1/3 cup sugar, and 1/4 teaspoon salt.
Take the lined tray you set aside earlier and sprinkle a little flour all over the tray. Place the defrosted puff pastry on the tray and sprinkle a little flour all over the top of the puff pastry as well. Get a rolling pin and begin to roll out your pastry dough to be about 15 ½ inches x 9 ½ inches.
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