Food & Cooking Recipes Appetizers Sun-Dried Tomato-Parmesan Crisps 3.5 (14) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 17, 2018 Print Rate It Share Share Tweet Pin Email Yield: 24 Yields pieces Serve with Classic Tomato Soup. Ingredients 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 ½ cup freshly grated Parmesan cheese ¼ 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. Rate it Print