Roasted Tomato Appetizer Tart

Makes 18 appetizer squares
  • 17.3 oz. pkg. frozen puff pastry, thawed
  • 7 oz. Divina Roasted Tomatoes, drained, reserving 2 tbsp. oil
  • 1 cup shaved Kowalski's Signature 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.