6 sun-dried tomatoes, oil-packed, drained (oil reserved) and chopped
1 garlic clove, crushed
1 tablespoon reserved oil from sun-dried tomatoes
3 tablespoons grated parmesan cheese
7 ounces puff pastry
1 egg, beaten with 1 tablespoon water
Preheat oven to 400.
For pesto, mix tomatoes, garlic, reserved oil, and 2 tablespoons Parmesan untill well combined.
Roll pastry to 6″ x 14″ rectangle. Trim uneven edges with sharp knife. Spread pesto evenly over pastry. Roll up short ends tightly to meet in the middle of pastry. Refrigerate until firm, 20 minutes. Brush with beaten egg on all sides. Cut across into 1/2-inch thick slices. Place slices on a greased baking sheet. Bake until crisp and golden, 10 minutes. Sprinkle with remaining Parmesan when hot from oven.
Cool on wire rack. Serve warm or at room temperature.
To make up to 3 days in advance, store in an airtight container at room temperature, then crisp in a preheated 400 oven for 3 minutes.
Alternatively, to make well in advance, freeze unbaked, then bake from frozen in a preheated 400 oven for 15 minutes.