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Heat the oven to 375° degrees.
Unfold the pastry sheet on a lightly floured surface. Cut each pastry sheet into 3 strips. Cut each pastry strip into 4 squares, making 12 per sheet. Press the pastry squares into (1 3/4-inch) mini muffin-pan cups.
In a small bowl, whisk egg until blended. Brush puff pastry with egg wash.
Bake for 16 - 20 minutes or until the pastries are golden brown. Remove the pastries from the pan and let cool on a wire rack for 5 minutes.
In mixing bowl, cream together cream cheese and goat cheese for 4 minutes. Add parmesan cheese and garlic powder. Cream for 1 minute, scraping down the sides.
Place a teaspoon of Buitoni pesto sauce in each tartlet, top with parmesan cream cheese, and top with sliced sun-dried tomatoes.
Nutrition information is automatically calculated, so should only be used as an approximation.
These Pesto Parmesan Sundried Tomato Tartlets will be a hit at your next party! I have partnered with Buitoni and am posting on behalf of Buitoni. All opinions are my own.
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Happy Cooking, my friends!
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