Puff Pastry Tarts with Tomato, Cranberry & Almond Pesto

Tarts

• 1 sheet puff pastry
• 1 egg, beaten

Pesto

• 1 lb. Concerto™ Grape Tomatoes
• 1 cup dried cranberries
• 1 cup cranberry juice
• 1 cup slivered almonds

Instructions:

1. Preheat oven to 365°F.
2. Cut puff pastry into two inch squares.
3. Pierce the dough all over with a fork and brush with beaten egg.
4. Bake until golden brown.
5. In a pot over medium heat bring tomatoes, cranberries and cranberry juice to a boil and simmer for 20 minutes until the mixture has broken down and liquid has reduced by half.
6. Place mixture in a food processor and purée with slivered almonds.
7. Season with salt and pepper.
8. Spoon the mixture onto puff tarts. Serve and enjoy.