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