Muffin Pan Tomato Tarts Recipes

MUFFIN PAN TOMATO TARTS

Muffin Pan Tomato Tarts image

Muffin Pan Tomato Tarts - quick and delicious side dish or appetizer. Multi-colored cherry tomatoes make for a beautiful presentation. Puff pasty, mayonnaise, salt, pepper, cherry tomatoes, cheddar cheese, mozzarella cheese, basil. Can make ahead and refrigerate until ready to bake. Great for dinner parties! #tomatoes #appetizer #sidedish #tomato #basil

Provided by Author: Stephanie - PlainChicken.com

Time 25m

Yield Yield: 18 tarts

Number Of Ingredients 8

Ingredients

1 (17.3-oz.) pkg. frozen puff pastry, thawed
½ cup mayonnaise
2 tsp kosher salt
1 tsp pepper
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
3 cups multicolored cherry tomatoes, halved
fresh basil, chopped

Steps:

Preheat oven to 400°F. Spray 2 muffin pans with cooking spray.
Unfold pastry sheets. Spread mayonnaise on each pastry sheet; sprinkle each sheet with salt and pepper.
Cut each pastry sheet into 9 (3-inch) squares.
Press squares into muffin pans. Divide cheese and tomatoes among tarts.
Bake for 20 minutes, until golden brown. Top with torn fresh basil.

MUFFIN PAN TOMATO TARTS

Muffin Pan Tomato Tarts image

Colorful tomatoes, melty cheese, and fresh basil come together with flaky puff pastry to create this snack-sized appetizer you'll want to serve up all summer long. This new twist on the classic summer pie makes sure to spice things up for the season. With only 20 minutes of hands-on time, this recipe is a total breeze.

Provided by Southern Living Editors

Time 50m

Yield Makes 18 tarts

Number Of Ingredients 7

Ingredients

1 (17.3-oz.) pkg. frozen puff pastry sheets, partially thawed
1/2 cup mayonnaise
2 teaspoons kosher salt
1 teaspoon black pepper
10 ounces sharp Cheddar cheese, finely shredded (2 1/2 cups)
11 ounces multicolored cherry tomatoes (about 3 cups), halved
2 tablespoons torn fresh basil

Steps:

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.
Cut each pastry sheet into 9 (3-inch) squares. Gently press squares into 2 lightly greased muffin pans. Divide cheese and tomatoes among tarts.
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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