Muffin Pan Tomato Tarts

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Colorful tomatoes, melty cheese, and fresh basil come together with flaky puff pastry to create this snack-sized appetizer you'll want to serve up all summer long. This new twist on the classic summer pie makes sure to spice things up for the season. With only 20 minutes of hands-on time, this recipe is a total breeze. 

By
Southern Living Test Kitchen
Southern Living Test Kitchen
Southern Living Test Kitchen

The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama.

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Published on June 15, 2018
Muffin Pan Tomato Tarts
Photo: Alison Miksch; Styling: Caroline M. Cunningham
Active Time:
20 mins
Total Time:
50 mins
Yield:
18 tarts

Ingredients

  • 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

Directions

  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.

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