Roasted Tomato Tarts
Ingredients
A note about gluten: When gluten-free puff pastry is used, this recipe is gluten free.
1 pkg. (2 sheets)
frozen puff pastry
2 tbsp.
Kowalski's Extra Virgin Olive Oil, divided
½ cup
fire-roasted diced tomatoes, well drained, divided
1 cup
shaved Kowalski's Signature Parmigiano-Reggiano Cheese (from the Specialty Cheese Department), divided
2 tbsp.
snipped fresh basil leaves, divided
Directions
- Remove puff pastry from package; let thaw at room temperature.
- Preheat oven to 400°.
- Unfold puff pastry sheets onto 2 parchment-lined cookie sheets; press out fold lines and even out edges.
- Brush each pastry sheet with 1 tbsp. oil; bake in preheated oven until pastry is golden-brown (about 15 min.)
- Remove from oven; sprinkle each pastry with ½ cup Parmigiano-Reggiano.
- Top each pastry with ¼ cup tomatoes; garnish each with 1 tbsp. basil.
- Cut each pastry into 9 squares; serve warm.
