Ingredients:
1 puff pastry sheet, thawed
1/4 cup pesto
2-3 tomatoes, thinly sliced
Salt and pepper to taste
1/4 cup grated Parmesan cheese
Instructions:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Roll out the puff pastry sheet on a lightly floured surface.
Use a circle cutter to cut out circles from the puff pastry. Re-roll the scraps to cut out additional circles if needed.
Use a smaller circle cutter to gently press into each puff pastry circle, creating an inner circle without cutting all the way through. This will create a border for the fillings to stay within.
Place the puff pastry circles on the prepared baking sheet.
Spread a small amount of pesto on each pastry circle.
Place a slice of tomato on top of the pesto on each circle.
Season with salt and pepper.
Sprinkle grated Parmesan cheese over each tomato slice.
Bake in the preheated oven for 12-15 minutes, or until the pastry is golden and puffed.
Remove from the oven and let cool slightly before serving.
