Tomato Pesto Tart
(from puff pastry- pepperidge farm)
Great as an appetizer
NOTE: thaw 30-40 minutes puff pastry dough prior to use (if using frozen)
- All-purpose flour
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
- 1/4 cup pesto sauce
- 2 plum tomatoes, sliced
- 1/2 cup shredded Parmesan cheese
- 2 tbsp. thinly sliced fresh basil leaves
Adapted from puffpastry.com
1. Heat the oven to 400°F. Line a baking sheet with parchment paper.
2. Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 12-inch square. Place the pastry sheet onto the baking sheet. Prick the pastry thoroughly with a fork.
3. Spread the pesto sauce on the pastry to within 1/2-inch of the edge. Arrange the tomato slices on the pesto and sprinkle with the cheese.
4. Bake for 12 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 10 minutes. Sprinkle with the basil.
5. Recipe Note: Parchment paper keeps the pastry from sticking to the baking sheet and also makes for easier cleanup. If you don't have parchment paper, you can spray the baking sheet with cooking spray instead. However, cooking spray may cause the bottoms of the pastries to brown more quickly, so begin checking for doneness 5 minutes early.