Ingredients:

  • 1 sheet (250g) frozen puff pastry, thawed
  • 1 large egg, beaten
  • 4 oz (115g) cream cheese, softened
  • 1 tbsp (15ml) olive oil
  • 1 clove (3g) garlic, minced
  • 1 tbsp (8g) fresh parsley, finely chopped
  • 1/4 tsp (1.5g) salt
  • 1/4 tsp (1g) black pepper
  • 1 cup (150g) cherry tomatoes, halved
  • 1/4 cup (25g) grated Parmesan cheese
  • 6-9 leaves (2g) fresh basil

Instructions:

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Unroll the thawed puff pastry onto the parchment and cut into a 3x3 grid of 9 equal squares.
  3. Lightly score a border about 1/2 inch (1.3cm) from the edge of each square without cutting all the way through.
  4. In a small bowl, mix softened cream cheese, 1 tbsp olive oil, minced garlic, parsley, salt, and pepper until smooth.
  5. Spread approximately 1 tablespoon (15g) of the herb mixture inside the scored border of each pastry square.
  6. Place 3 cherry tomato halves, cut-side up, on top of the cheese.
  7. Brush the outer borders of the pastry with beaten egg wash and sprinkle a pinch of Parmesan cheese over the tomatoes.
  8. Bake for 12–15 minutes until pastry edges are mahogany-colored and puffed.
  9. Remove from oven, garnish with fresh basil leaves, and let cool for 5 minutes to allow the cheese to set.