Ingredients

The following ingredients have 9 Servings
  • 1 pkg frozen puff pastry sheet (partially thawed)
  • 2 Tbsp mayonnaise
  • 2 Tbsp jarred basil pesto
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1 cup sharp cheddar cheese (finely shredded, may substitute another grated cheese)
  • 2 Tbsp grated Parmesan cheese
  • 1 pint multi-colored cherry tomatoes (cut in half)
  • 1 Tbsp fresh basil (chopped, for garnish)

Instruction

  • Preheat oven to 400 degrees.
  • Gently unfold the puff pastry sheet and spread the mayonnaise evenly on it. Sprinkle salt and pepper evenly over the top.
  • Cut the pastry sheet into equal thirds both horizontally and vertically, which will give you nine squares. Gently press each square into a cup of a regular size muffin pan which has been greased or lightly sprayed with a non-stick cooking spray.
  • Place a small dollop of the pesto in each cup and divide the cheese and tomatoes evenly among the tarts. Top with grated parmesan cheese.
  • Bake until the pastry is golden brown, which should take around 20 minutes. Let cool in the pan for 5 minutes and remove with a fork. Garnish with the basil and serve immediately.