Tomato Basil Elephant Ears

By Queenbee_47

Ingredients

• 1 1/4 cups Sun-dried Tomatoes, chopped
• 3/4 cup Olive Oil
• 3 Tblsp. Chopped Garlic (9 cloves)
• 1 cup freshly grated Parmesan
• 5 cups Basil leaves, packed
• 1 sheet Puff Pastry, defrosted
• 1 tsp. Kosher Salt
• 1 Egg, mixed with 1 tblsp. water
• 1 tsp. Ground Black Pepper

Preparation

Step 1

Preheat oven to 400 degrees.
To make paste, place the sun-dried tomatoes and garlic in food processor fitted with steel blade. Process for 30 seconds. Add the basil, salt and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until pureed. Add the parmesan and puree 15 more seconds. Set aside.
Unfold the puff pastry and place on a lightly floured board. With a rolling pin, lightly roll the dough until it’s a 13-inch square. Using a knife, spread the paste over the top of pastry. Fold the sides of the square toward the center so they go halfway to the middle. Fold them again so the 2 folds meet exactly at the middle. Then fold on half over the other half as though closing a book. You will have 6 layers. Slice the dough into 3/8 inch slices and place, cut side up, on baking sheets lined with parchment paper. Brush with egg wash and bake for 6 minutes.