Puff Pastry Hearts with Tomato Spread
Peel onion and garlic and chop finely. Cook in a pan with hot oil, season with salt, pepper and ginger. Add tomatoes, season with sugar and continue cooking until the liquid has evaporated. Set aside to cool.
Meanwhile, use a cookie cutter to cut out hearts from the puff pastry. Place on a tray lined with parchment paper and bake on the middle shelf of a preheated oven for about 10 minutes (200°C) (approximately 375°F).
Remove from the oven and let cool slightly. Spread with the tomato mixture, garnish with parsley leaves and serve.