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1
Roll the puff pastry into a rectangle 11 x 15 inches.
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2
Transfer it to a 11 x 17-inch sheet tray lined with parchment paper and fit the dough to the tray exactly.
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3
Be sure the dough is evenly rolled - about 3/8-inch thick.
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4
Freeze the sheet tray for about 1/2 hour.
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5
Remove the tray from the freezer and using a fluted 2 1/4-inch round cutter, cut out 24 to 28 circles.
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6
Using a fork, dock each round well in the center, 4 to 6 times; leave a 1/4-inch rim undocked.
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7
The circles can be put back in the freezer for up to 2 months.
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8
Once they're frozen, they can be stacked and wrapped in plastic wrap.
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9
Preheat oven to 425 degrees F. Heat some oil in a saute pan and cook the onions slowly, until they are soft and fully cooked.
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10
Season with salt and pepper.
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11
Set aside to cool.
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12
Slice the tomatoes about 3/8-inch thick.
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13
Cut off broccoli flowers about 1 1/4 inches around.
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14
Cut them as close to the flower as possible, without them falling apart.
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15
Cut the stems off the mushrooms flush with the bottom of the cap (don't hollow them) and slice as thinly as possible.
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16
Fill a little bowl with about 1-inch of oil.
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17
Place the rounds of dough, upside down on a papered cookie sheet and dock again.
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18
Brush about 1/3 with oil, spread about 1/3 with a little olive paste or pesto, and spoon about 1/2 of the cooled onions on the remaining rounds.
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19
Sprinkle each with Parmesan.
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20
Place a tomato slice on the rounds spread with oil only; the slice should be the same size or a little smaller than the round of dough.
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21
Garnish with a few strips of fresh basil.
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22
Dip each broccoli flower into the oil, head down, and press it, flower up, into the center of each round spread with olive paste.
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23
Press a sliced mushroom cap into the center of each onion round.
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24
Slant the cap a little so that the slices separate.
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25
Brush each round generously with oil and sprinkle generously with Parmesan, salt and pepper.
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26
Bake for about 17 minutes or until the bottoms are lightly browned.
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27
Serve warm.
