Fresh Asiago and Sun-dried Tomato Tarts

Directions

Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.

Remove puff pastry from freezer. Allow to thaw until soft but still cold to the touch.

In the meantime, use a coarse grater to shred about ½ cup of cheese and set aside. Slice the remaining cheese from the block into thin pieces, you’ll need about 2-3 slices per pastry.

Slice sun-dried tomato into narrow strips (it makes them easier to eat).

Beat egg in a small bowl and set aside.

Unfold dough. On a clean, lightly floured surface roll pastry to smooth lines and slightly flatten dough. Using a ruler and knife, cut dough in half lengthwise. Then make 2 horizontal cuts to create 6 equal rectangles.

Make 6 small balsamic vinegar glaze drizzles evenly spaced on the prepared baking sheet. Add 4-5 strips of sun-dried tomatoes atop each drizzle. Next add basil leaves, then 2-3 slices of Asiago cheese.

Top each pile with a puff pastry rectangle. Press gently around the edges of each pastry rectangle to seal pocket. Brush each with beaten egg. Bake for about 20 minutes, until pastry is deep golden brown and puffed.

Remove from oven, allow to cool for a minute, then flip with a spatula. Sprinkle grated cheese atop, add fresh basil and serve.