Roasted Tomato Appetizer Tart
- 17.3 oz. pkg. frozen puff pastry, thawed
- 7 oz. Divina Roasted Tomatoes, drained, reserving 2 tbsp. oil
- 1 cup shaved Kowalski's Signature Mountain Parmigiano-Reggiano
- 2 tbsp. snipped fresh basil
Unfold puff pastry onto 2 parchment-lined cookie sheets; press out fold lines and even out edges. Brush each sheet of pastry with 1 tbsp. reserved roasted tomato oil. Bake in a preheated 400° oven until pastry is golden-brown (about 15 min.); sprinkle each with 1/2 cup Parmigiano-Reggiano. Top each with half of roasted tomatoes; garnish each with 1 tbsp. basil. Cut into squares; serve warm.