Tomato Pesto Tarts with Optional Prosciutto Recipe

Ingredients

For the pesto:

For the tarts:

1 sheet store-bought frozen puff pastry, thawed at room temperature for about 30 minutes
1/2 cup of your favorite pesto (I used a homemade basil and sunflower seed pesto; recipe below)
2 medium tomatoes, sliced (about 1 pound) (the more flavorful the better!)
1/4 cup shredded Parmesan cheese
5 – 6 fresh basil leaves, rolled and sliced into strands (chiffonade)

If adding optional prosciutto:

PREP TIME 15m	COOK TIME 12m	TOTAL TIME 27m
YIELD 4-5 as a main; 9 as an appetizer or side

To the bowl of a food processor, add the basil leaves, sunflower seeds, garlic, Parmesan cheese, 1/8 teaspoon salt, and one-third cup olive oil.
Pulse until the mixture comes together in a rough paste. Add honey and pulse again until incorporated. Stream in additional olive oil if necessary to make a slightly loose, spreadable pesto.
Taste and add additional salt if desired.
Keeps refrigerated for up to 2 days. It’ll still taste great, but it will lose its vibrant green color. Or add a teaspoon or two of lemon juice to help it stay green.
Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper or a silicone mat.
On a large floured cutting board or mat, unfold the puff pastry. If it breaks along the fold lines, no worries!
You want to cut it into thirds along the folds anyway, then cut again into thirds the opposite way to create nine squares. Think tic-tac-toe board.
Divide the pesto between each square, about 2 teaspoons per square, spreading carefully with a spoon to about 1/2 inch from the edges.
Lay one tomato slice in the center of each. Sprinkle Parmesan over the tarts.
Bake for about 12 minutes, until the puff pastry is golden brown and the cheese is bubbly.
Remove from oven and, if using the prosciutto, lay about 1/3 to 1/2 of a slice over the top of each tart.
Sprinkle with fresh basil and serve.