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Categories:Viewed: 104 - Published at: 3 years ago
Ingredients
- 1 (8-ounce) jar oil-packed sun-dried tomatoes
- 1 tablespoon minced garlic
- 1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme
- 1 tablespoon good quality balsamic vinegar
- Finely ground sea salt, preferably gray salt
- Finely ground black pepper
- 1 (17.3-ounce) box puff pastry (recommended: Pepperidge Farm)
- 1/3 cup pesto, store bought
- 1 egg, lightly beaten
Method
- Preheat the oven to 350 degrees F.
- Drain the sun-dried tomatoes in a sieve over a small skillet, letting the oil collect in the skillet.
- Roughly chop the tomatoes and reserve them in a small bowl.
- Heat the oil in the skillet over medium-high heat.
- Add the garlic and cook until golden brown, about 30 seconds, stirring occasionally.
- Add the thyme and let it crackle in the oil for about 10 seconds.
- Add the balsamic vinegar and season, to taste, with salt and pepper.
- Pour the warm oil over the reserved tomatoes.
- Stir to combine the ingredients well.
- Line 2 baking sheets with parchment paper.
- Place 1 sheet of puff pasty on each baking sheet.
- Cut each sheet of puff pastry into 9 individual squares, each about 3 by 3 inches.
- For each square, use a paring knife to cut from each corner toward the center, stopping 1-inch from the center.
- You will have a 1-inch circle in the center of each square, and all of the corners will be cut in half.
- Spoon about 1 teaspoon of pesto in the center of each square and spread it into a 1-inch circle.
- For each square, lift one half of a corner and fold it toward the center of the square, gently pushing the point into the pesto.
- Continuing around the square, fold 3 more corner halves toward the center of the square, and gently press all 4 tips together to form a pinwheel shape.
- Draining away most of the oil, place about 1 teaspoon of the tomatoes where the tips meet.
- Brush the dough with the beaten egg.
- Bake at 350 degrees F until the dough is golden brown, about 20 minutes.
- Serve warm.
