Description
Delicious Muffin Pan Tomato Tarts made with flaky puff pastry, creamy cheese, and fresh tomatoes, perfect for a quick appetizer or snack.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 400°F (200°C) and grease a muffin pan.
- On a lightly floured surface, roll out the puff pastry sheets and cut them into squares to fit each muffin cup.
- Press the pastry squares into the muffin cups, ensuring they cover the bottom and sides.
- In a bowl, mix together the mayonnaise, kosher salt, and black pepper until well combined.
- Add the shredded Cheddar cheese to the mayonnaise mixture and stir until evenly coated.
- Spoon the cheese mixture into each pastry cup, filling them about three-quarters full.
- Top each tart with a few halves of cherry tomatoes and sprinkle with torn basil.
- Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and the cheese is bubbly.
- Remove from the oven and allow to cool slightly before serving.
Notes
These tarts can be served warm or at room temperature. Feel free to customize with different cheeses or herbs!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 185 kcal
- Sugar: 2 g
- Sodium: 310mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 20 mg
Keywords: Muffin Pan Tomato Tarts, puff pastry, cherry tomatoes, appetizer, cheese tart