Cherry Tomato Tartlets

1 package frozen puff pastry squares, defrosted
Filling
1/4 cup extra virgin olive oil
1 medium onion, finely diced
Salt and pepper, to taste
10 oz cherry tomatoes, halved
1 egg, beaten

Preheat oven to 350°F.
In a medium skillet, warm oil over medium heat. Add onions, salt and pepper, then sauté until slightly golden, about 5 minutes.
Place puff pastry squares on a floured work surface.
Cut out an L shape along one side, then cut an L shape on the opposite corner. Then place one over the other to crisscross, so that the twist is formed.
Place sautéed onions in the center of the pastry twist. Then add the tomatoes.
Lightly brush sides with egg wash.
Place on a parchment lined baking sheet and bake for 25 minutes until golden in color.
Drizzle with almond pesto and balsamic glaze.
Garnish with fresh pomegranate.

Almond Pesto
1/2 cup extra virgin olive oil
3 bunches fresh basil
1 cup roasted almonds
4 cloves garlic
Salt and pepper

Place all the ingredients in food processor and blend until the paste has a thick consistency.
Note: fresh pesto can be stored in the refrigerator in a tightly sealed glass jar for up to one month.