Recipe
Muffin Pan Tomato Tarts
Post by My Recipes Keeper
Summary
Our new twist on the classic summer pie starts with puff pastry sheets.
Ingredients
| Ingredients |
| 3 cup multicolored cherry tomatoes |
| 1 cup sharp Cheddar cheese, finely shredded |
| 1 teaspoon black pepper |
| 2 teaspoon kosher salt |
| 2 tablespoon mayonnaise |
| 1 piece frozen puff pastry sheets, partially thawed |
Instruction
- 1
- Preheat oven to 400°F. Gently unfold both pastry sheets. Spread 1/4 cup mayonnaise on each pastry sheet; sprinkle each with 1 teaspoon salt and 1/2 teaspoon pepper.
- 2
- Cut each pastry sheet into 9 (3-inch) squares. Gently press squares into 2 lightly greased muffin pans. Divide cheese and tomatoes among tarts.
- 3
- Bake in preheated oven until pastry is golden brown, about 20 minutes. Let cool in pans on a wire rack 5 minutes. Top with torn fresh basil. Serve immediately
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