Puff Pastry Tarts with Tomato, Cranberry & Almond Pesto
Difficulty: Moderate
Time: 40 minutes
Serves: 10
10 Serves
1 sheet puff pastry
1 egg, beaten
1 lb Concerto® Grape Tomatoes
1 cup dried cranberries
1 cup cranberry juice
1 cup slivered almonds
Puff pastry is a baker’s best friend. Pair it with this quick and easy Concerto® Grape Tomato, Cranberry and Almond Pesto for a great appetizer.
Instructions
Preheat oven to 365°F.
Cut puff pastry into two inch squares.
Pierce the dough all over with a fork and brush with beaten egg.
Bake until golden brown.
In a pot over medium heat, bring tomatoes, cranberries and cranberry juice to a boil and simmer for 20 minutes until the mixture has broken down and liquid has reduced by half.
Place mixture in a food processor and purée with slivered almonds.
Season with salt and pepper.
Spoon the mixture onto puff tarts. Serve and enjoy.
