Ingredients
Serves: Makes 18 pinwheels
One 8-ounce jar oil-packed sun-dried tomatoes
1 tablespoon minced garlic
1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme
1 tablespoon good-quality balsamic vinegar
Finely ground sea salt, preferably gray salt
Finely ground black pepper
One 17.3-ounce box puff pastry, preferably Pepperidge Farm
1/3 cup pesto (store-bought)
1 egg, lightly beaten
Directions
Preheat the oven to 350 degrees F
Drain the sun-dried tomatoes in a sieve over a small skillet, lettingthe oil collect in the skillet. Roughly chop the tomatoes and reserve them in asmall bowl. Heat the oil in the skillet over medium-high heat. Add the garlic andcook until golden brown, about 30 seconds, stirring occasionally. Add the thymeand let it crackle in the oil for about 10 seconds. Add the balsamic vinegarand season to taste with salt and pepper. Pour the warm oil over the reservedtomatoes. Stir to combine the ingredients well.
Line 2 baking sheets with parchment paper. Place one sheet of puff pastyon each baking sheet. Cut each sheet of puff pastry into 9 individual squares,each about 3-by-3 inches. For each square, use a paring knife to cut from eachcorner toward the center, stopping 1 inch from the center. You will have a1-inch circle in the center of each square, and all of the corners will be cutin half. Spoon about 1 teaspoon of pesto in the center of each square andspread it into a 1-inch circle. For each square, lift one half of a corner andfold it toward the center of the square, gently pushing the point into thepesto. Continuing around the square, fold 3 more corner halves toward thecenter of the square, and gently press all 4 tips together to form a pinwheelshape. Draining away most of the oil, place about 1 teaspoon of the tomatoeswhere the tips meet. Brush the dough with the beaten egg. Bake at 350F untilthe dough is golden brown, about 20 minutes. Serve warm.
