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Tomato Pesto Tarts with Optional Prosciutto

Ingredients

• For the pesto:
• 2 cups packed fresh basil leaves
• 1/4 cup roasted unsalted sunflower seeds
• 1 medium garlic clove, peeled and roughly chopped
• 2 tablespoons grated Parmesan cheese
• 1/8 teaspoon kosher salt + more to taste if desired
• One-third cup olive oil + more if needed
• 1 teaspoon honey
• For the tarts:
• 1 sheet store-bought frozen puff pastry, thawed at room temperature for about 30 minutes
• 1/2 cup of your favorite pesto (I used a homemade basil and sunflower seed pesto; recipe below)
• 2 medium tomatoes, sliced (about 1 pound) (the more flavorful the better!)
• 1/4 cup shredded Parmesan cheese
• 5 - 6 fresh basil leaves, rolled and sliced into strands (chiffonade)
• If adding optional prosciutto:
• 2 - 3 slices prosciutto (each tart takes about one-third to a half of a slice)

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