Tomato Tarts with Feta & Pesto

* A hit with all of us.

1 pkg frozen puff pastry, thawed (2 sheets)
2/3 cup purchased pesto
2 cups packed chopped fresh spinach
1 cup crumbled feta cheese
2 cups halved grape tomatoes
1/4 cup grated Parmesan
Black pepper
Thinly sliced fresh basil

Preheat oven to 425.  Line two baking sheets with parchment paper and unfold one pastry sheet onto each baking sheet. Score a 1-inch border on each pastry sheet with the of a knife. Spread half the pesto on the center of each pastry up to the scored edge.  Top pesto with half the spinach, feta, tomatoes, and Parmesan. Repeat with second pastry and season both with freshly ground pepper. Bake tarts until pastries are golden and puffed, 25-30 minutes.  Remove tarts from oven and cool at least 5 minutes, then top with basil before serving.