Tomato Pesto Tarts 1 sheet puff pastry, thawed 1/2 c of pesto ,2 tomatoes, sliced 1/4 c shred Parm 5 - 6 fresh basil leaves, chiffonade oven 400, line sheet w parchment Cut pastry along the folds,cut into thirdsopposite way to create 9 squares. Pesto: 2 t/square, to 1/2" from edges. One tomato slice in each. Sprinkle Parm over. Bake 12 mins. Sprinkle with fresh basil.