Muffin Pan Tomato Tarts

Southern Living
Muffin Pan Tomato TartsRecipe

Photo: Alison Miksch; Styling: Caroline M. Cunningham

Our new twist on the classic summer pie starts with puff pastry sheets.


Makes 18 tarts


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


Active: 20 Minutes
Total: 50 Minutes

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.

Created date

June 2016