Roasted Tomato Tarts
Ingredients
17.3 oz. pkg.
frozen puff pastry sheets (2 sheets), thawed
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, divided
2 tbsp.
snipped fresh basil leaves, divided
Directions
- 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.
