Pesto Parmesan Sundried Tomato Tartlets are made with flaky puff pastry baked until golden brown and filled with Buitoni fresh pesto sauce, parmesan goat cheese cream cheese layer, and topped with sweet sun-dried tomatoes.
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.