Tomato-Basil Elephant Ears

• 1 14 cups sun-dried tomatoes, chopped
• 3 tablespoons chopped garlic (9 cloves)
• 5 cups basil leaves, packed
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground black pepper
• 34 cup olive oil
• 1 cup freshly grated parmesan cheese
• 1 sheet puff pastry, defrosted (Pepperridge Farm recommended)
• 1 egg, mixed with
• 1 tablespoon water, for egg wash

1. Preheat oven to 400 degrees F.
2. To make the paste, place the sun-dried tomatoes and garlic in the bowl of a food processor fitted with the steel blade.
3. Process for 30 seconds.
4. Add the basil, salt and pepper.
5. With the processor running, slowly pour the olive oil into the the bowl through the feed tube and process until pureed.
6. Add the Parmesan and puree for 15 seconds.
7. Set aside.
8. Unfold 1 sheet of puff pastry and place it on a lightly floured board.
9. With a rolling pin, lightly roll the dough until it's a 13" square.
10. Using a knife, spread the paste over the top of the puff pastry.
11. Fold the sides of the square toward the center so they go halfway to the middle of the dough.
12. Fold them again so the 2 folds meet exactly at the middle of the dough.
13. Then fold one half over the other half as though closing a book.
14. You will have six layers.
15. Slice the dough into 3/8" slices and place the slices, cut side up, on baking sheets lined with parchment paper.
16. Brush each piece with egg wash and place in the oven.
17. Bake for 6 minutes.
18. Turn each pastry slice over and continue baking an additional 5 minutes.

tomatoes, garlic, basil, kosher salt, fresh ground black pepper, olive oil, freshly grated parmesan cheese, pastry, egg, water

Taken from www.food.com/recipe/tomato-basil-elephant-ears-196130 (may not work)