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Muffin Pan Tomato Tarts

Photo: Alison Miksch; Styling: Caroline M. Cunningham

Active time 20 mins
Total time 50 mins

Makes 18 tarts

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


  • 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

How to Make It

  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.