Puff Pastry sheet
1 big bunch fresh clean basil
1 clove garlic
1/4 cup grated parm cheese
1/3- 1/2 cup olive oil -add half at a time
Blitz all with a pinch of sea salt in cuisinart or blender.
Sun Dried Tomatoes:
buy them in a jar – drain bout 10 tomatoes and chop into small pieces
lay out chilled tart pastry, round or square.
smooth out pesto on top of pastry covering all.
sprinkle with sundried pesto and goat cheese .
roll top 1/4 of pastry down
then the bottom 1/4 up
then again the top another 1/4 down
then bottom another 1/4 up
at this point stack the two on top of eachother making one stack (this
makes the pretty palmier design)
place on cookie sheet and refrigerate at least 1/2 hour( the colder the
better when you go to slice these)
slice in 1/2 ” slices and place on cookie sheet
bake at 425 until gloden brown
20-25 minutes keep an eye on it ,your oven may be hotter than mine.