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1
Place rack in center of oven and heat to 400 degrees.
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2
Put oil and onion in a medium-size, nonstick frying pan over medium heat.
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3
Cook, stirring occasionally, for 2 minutes.
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4
Add tomato and garlic, and cook another 2 minutes, until tomatoes soften and some liquid has evaporated.
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5
Add the basil and tomato paste; cook another minute.
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6
Place tomato mixture in a bowl.
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7
Add the mozzarella cheese, 1/2 cup of Parmesan, salt and pepper, and stir to combine.
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8
Working with one package at a time, open sheets of puff pastry, if folded.
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9
On a lightly floured surface, roll each sheet slightly, into a shape about 10 inches square.
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10
Using a 2-inch round cookie cutter with sharp edges -- and not a glass -- cut out rounds of dough as close together as possible (each sheet should make about 20).
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11
Make a depression in the center of each round with knuckle or fingertip, leaving a rim of untouched dough.
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12
Place on 2 ungreased baking sheets.
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13
In each depression, place a heaping 1/2 teaspoon of the tomato mixture.
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14
Sprinkle edges of pastry with Parmesan cheese.
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15
Place one sheet in oven and bake for 12 minutes.
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16
Remove and repeat with remaining sheet.
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17
Remove pastries from sheets and allow sheets to cool.
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18
While first two sheets are baking, form and fill second package of dough.
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19
Do not place dough on hot cookie sheets, as the butter in the dough will melt.
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20
If baking ahead of time, reheat 3 minutes in 325-degree oven.
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21
If the pastries are frozen, bake for 14 minutes.
