½ (17.3-ounce) package frozen puff pastry, thawed
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
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
2 sticks softened unsalted butter
DALLAS GARDEN BUZZ 