Muffin Pan Tomato Tarts With Puff Pastry Recipes

MUFFIN PAN TOMATO TARTS WITH PUFF PASTRY

Muffin Pan Tomato Tarts with Puff Pastry image

This easy recipe for individual Muffin Pan Tomato Tarts showcases fresh heirloom cherry tomatoes in a tasty puff pastry crust.

Provided by Sharon Rigsby

Time 35m

Number Of Ingredients 9

Ingredients

1 pkg frozen puff pastry sheet (partially thawed)
2 Tbsp mayonnaise
2 Tbsp jarred basil pesto
1 tsp kosher salt
1/2 tsp ground black pepper
1 cup sharp cheddar cheese (finely shredded, may substitute another grated cheese)
2 Tbsp grated Parmesan cheese
1 pint multi-colored cherry tomatoes (cut in half)
1 Tbsp fresh basil (chopped, for garnish)

Steps:

Preheat oven to 400 degrees.
Gently unfold the puff pastry sheet and spread the mayonnaise evenly on it. Sprinkle salt and pepper evenly over the top.
Cut the pastry sheet into equal thirds both horizontally and vertically, which will give you nine squares. Gently press each square into a cup of a regular size muffin pan which has been greased or lightly sprayed with a non-stick cooking spray.
Place a small dollop of the pesto in each cup and divide the cheese and tomatoes evenly among the tarts. Top with grated parmesan cheese.
Bake until the pastry is golden brown, which should take around 20 minutes. Let cool in the pan for 5 minutes and remove with a fork. Garnish with the basil and serve immediately.

Nutrition Facts : Calories 166 kcal, Carbohydrate 6 g, Protein 8 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 25 mg, Sodium 1338 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 5 g, ServingSize 1 serving

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