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Sun-Dried Tomato-Parmesan Crisps

Serve with Classic Tomato Soup.

  • yield: Yields 24 pieces




  • 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


  1. Step 1

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

  2. Step 2

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

  3. Step 3

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

  4. Step 4

    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.

  5. Step 5

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

Mad Hungry, November 2011



Reviews (1)

  • 2 Feb, 2013

    Very good and very easy. Next time I will bake for about 25 minutes because the middle didn't puff up as much as I would have liked and got mushy.