Joyee Cooks: Pesto Tomato Tarts

Ingredients:

• Puff Pastry Sheets (thawed as instructed on package)

• Pesto or tomato Sauce; or a mixture of both.

• Onion (shredded)

• Mushrooms (sliced)

• Goat cheese (broken into chunks)

• Salt and Pepper

• Walnuts / Pecans / Pinenuts (toasted)

• Egg Wash

• Honey

• Chicken Powder (optional)

Instruction:

1. Add a tablespoon of oil to a preheated pan and stir fry your shredded onions.

2. When the onion is half cooked, add the sliced mushrooms.

3. Season with salt, pepper and chicken powder (optional).

4. If you have some cooking wine, feel free to add to it at the end. Cook until evaporated.

5. Set the mushrooms and onion aside.

6. Open up your puff pastry sheets and lightly dust both sides with flour.

7. Divide puff pastry sheets into equal sized squares. I cut it up into six squares.

8. You can spread your sauce on the squares, but leaving roughly 1.5 cm border dry for the egg wash laster on. Build it with the caramelized mushrooms and onion, goat cheese and toasted nuts. But if you want to make it fancy, go to step 9. Otherwise, proceed to step 12.

9. The diamond method: Fold the square diagonally and using the pastry wheel or knife, cut two slits (about 1.5 cm) from the border, but make sure the cuts don't meet so you don't break it off completely.

10. Open the diamond back up carefully. Bring one of the tip and fold over to the opposite side of the inner corner.

11. Repeat step with the other side.

12. Add sauce in the centre and build it with your caramelized mushrooms and onion, goat cheese and toasted nuts.

13. Brush egg wash around the border.

14. Bake at 400 F for 12 minutes or until golden brown.

15. Drizzle with honey

16. Serve while hot

17.