-
1
Preheat the oven to 350 degrees F.
-
2
Drain the sun-dried tomatoes in a sieve over a small skillet, letting the oil collect in the skillet.
-
3
Roughly chop the tomatoes and reserve them in a small bowl.
-
4
Heat the oil in the skillet over medium-high heat.
-
5
Add the garlic and cook until golden brown, about 30 seconds, stirring occasionally.
-
6
Add the thyme and let it crackle in the oil for about 10 seconds.
-
7
Add the balsamic vinegar and season, to taste, with salt and pepper.
-
8
Pour the warm oil over the reserved tomatoes.
-
9
Stir to combine the ingredients well.
-
10
Line 2 baking sheets with parchment paper.
-
11
Place 1 sheet of puff pasty on each baking sheet.
-
12
Cut each sheet of puff pastry into 9 individual squares, each about 3 by 3 inches.
-
13
For each square, use a paring knife to cut from each corner toward the center, stopping 1-inch from the center.
-
14
You will have a 1-inch circle in the center of each square, and all of the corners will be cut in half.
-
15
Spoon about 1 teaspoon of pesto in the center of each square and spread it into a 1-inch circle.
-
16
For each square, lift one half of a corner and fold it toward the center of the square, gently pushing the point into the pesto.
-
17
Continuing around the square, fold 3 more corner halves toward the center of the square, and gently press all 4 tips together to form a pinwheel shape.
-
18
Draining away most of the oil, place about 1 teaspoon of the tomatoes where the tips meet.
-
19
Brush the dough with the beaten egg.
-
20
Bake at 350 degrees F until the dough is golden brown, about 20 minutes.
-
21
Serve warm.
