GCC: Sun-Dried Tomato Parmesan Crisps

This week for Gutsy Cooks Club our assignment was these tasty little treats; Sun-Dried Tomato Parmesan Crisps. 

And talk about a find of a recipe. It was simple and right out of the oven these little bites were pretty much irresistible, like I dare you to eat just one kind of irresistible. Made with frozen puff pastry, which we typically do have in our freezer, they are the perfect last minute, "nothing to snack on, " whatever excuse you need...kind of snack. 

Super simple. Start with some sun-dried tomato paste mixed with olive oil.

Roll out the puff pastry. More evidence that I'm not a baker would be the horrific job of evenly rolling out the pastry dough. But even with this work they tasted scrumptious.

I then spread the dough with the sun-dried tomato and olive oil mixture.

I was actually excited to have an excuse to use this little gadget we have in our mess of drawer to make ravioli that we've only used two times.

I used the crinkle wheel to cut the dough in diagonal pieces.

And then topped the dough with some shaved Parmesan. 

They came out of the oven crispy, cheesy and delicious. 

I made them to go with the at home version of the roasted tomato soup that we made during our cooking class in Cabo. I made the crucial component of the soup; the herb infused olive oil. 

I slathered the Roma tomatoes with the oil and a good douse of seasoning. 

Without the wood fired oven I had to roast ours on our grill. But sadly my soup hardly tasted anything like the lush soup we had in Mexico. It was disappointing.
So I won't be sharing the recipe because obviously we need to tweak it a bit to get it right. 

Luckily, the real star of the meal was the crisps anyway.

One of the things I love about Gutsy Cooks Club is recipes like this. Recipes that might catch my eye but I don't really have a reason to make them. But GCC gives me the reason to try and then they become "our" recipes. 

We actually used them the next night as croutons in our Caesar salad. A great way to use up some leftovers. 

Check out  the recipe here.

Check out the other Gutsy Cooks' recipes here. 

RECIPE:

Sun-Dried Tomato Parmesan Crisps (from Martha Stewart)

3 tablespoons sun-dried tomato paste (or regular tomato paste)

1 tablespoon extra-virgin olive oil

All-purpose flour, for dusting

1 piece store-bought puff pastry, thawed

1/2 cup freshly grated Parmesan cheese

1/4 teaspoon ground black pepper

Directions

Preheat oven to 375 degrees, with oven rack in center position.

In a small bowl, combine sun-dried tomato paste and olive oil.

On a lightly floured surface, roll out puff pastry to 12-inch square. Transfer to a parchment-lined baking sheet.

Spread tomato paste mixture evenly over puff pastry with a rubber spatula. Top with cheese and black pepper. Using a pizza wheel, cut into quarters in one direction and sixths in the other to yield 24 pieces.

Bake 20 to 22 minutes until puffed and golden. Let cool to room temperature on cooling rack before serving.