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Tomato Tarts

Tomato Tarts Baked For The Basil Class 

½ (17.3-ounce) package frozen puff pastry, thawed

1 cup fresh basil pesto ( see recipe below)

 3 cups cherry tomatoes, sliced

1 teaspoon kosher salt, divided

1 teaspoon freshly ground black pepper, divided

2 tablespoons olive oil

1 cup shaved Parmesan cheese

Garnish: fresh basil 

Preheat oven to 400 degrees.  Line a baking sheet with parchment paper; set aside. 

On a lightly floured surface, roll dough into a 13×10-inch rectangle, trimming as necessary. 

Cut rectangle into 4 parts horizontally and 3 parts vertically, creating 12 (3 ½ x 3 ¼-inch) rectangles.

 Using a sharp knife, score 4 lines to create a ¼-inch border all the way around each rectangle.  Transfer to prepared baking sheet. 

Spread about 1½ teaspoons pesto inside the border of each rectangle.  Place tomato slices in a single layer on pesto.  Bake for 12-15 minutes, or until  light golden color; remove from oven, and cool slightly.

Drizzle each rectangle with olive oil.  Place cheese shavings on tarts, and garnish with fresh basil.  Serve immediately. 

Yield:  1 dozen tarts 

Ingredients for Making Basil Pesto

Classic Pesto 

3 large cloves garlic

3 cups loosely packed fresh basil leaves

½ cup pine nuts, lightly toasted

½ cup coarsely grated Parmigiano-Reggiano cheese

1 tsp. salt

½ tsp. freshly ground  black pepper

½ cup extra-virgin olive oil 

Place the basil leaves in a food processor and pulse until half-way chopped.  Add the pine nuts and garlic.  Continue pulsing.  Add the cheese, salt and pepper.  Through the pouring spout, with the processor on , drizzle the olive oil into the basil mixture.  Blend just until incorporated but not completely smooth.  A little texture is best. 

Yield:  About 3 cups

Linda

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