Sun Dried Tomato Palmier

Ingredients:
1 puff pastry sheet, defrosted
1 1/4 cup sun dried tomatoes
8 garlic cloves
5 cups fresh basil leaves
1 tsp salt
1 tsp pepper, freshly ground
3/4 cup parmesan cheese, shradded
3/4 cup olive oil

Procedure:
1. Preheat the oven at 400 degree Fahrenheit.
2. Place roughly chopped sun dried tomatoes and 8 cloves of garlic in a food processor and grind it up.
3. Add 5 cups of fresh basil leaves, salt, pepper and parmesan cheese and grind it again. While the food processor is on add 3/4 cup of olive oil gradually into the mixture to make a fine pesto.
4. Sprinkle some flour on a working surface and lay out a sheet of puff pastry. Roll the pastry lightly. Spread out 3/4th amount of the total tomato, basil pesto on the pastry sheet, up to the edges of the sheet.
5. Starting from the edge near to you, roll the pastry inwards stopping in the middle of the pastry sheet. Similarly, roll the opposite side edge inwards. The two rolls should be meeting at the center and touching each other. Overlap one side roll onto the other as if to close a book.
6. Starting at one end, cut off pieces of the log in to the slices of about 3/8 inch in thickness. Pinch the slices together so that it wont separate in the baking process.
7. Place them on a baking sheet lined with parchment pepper with the cut side up. Bake them in a preheated oven for about 10-12 minutes. Cool the palmier's on a wire rack for few minutes. Enjoy!