Muffin Pan Tomato Tarts With Puff Pastry Recipes
MUFFIN PAN TOMATO TARTS WITH PUFF PASTRY
This easy recipe for individual Muffin Pan Tomato Tarts showcases fresh heirloom cherry tomatoes in a tasty puff pastry crust.
Provided by Sharon Rigsby
Categories Side Dish
Time 35m
Number Of Ingredients 9
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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