Thursday, June 23, 2016
MUFFIN PAN TOMATO TARTS
This recipe comes from my friend Marian. She made them
this weekend and they were a hit. She found the recipe in
Southern Living Magazine. Easy to put together with just
seven ingredients. Here's how she did it.
1 pkg. frozen puff pastry, will have 2 sheets, partially thawed
1/2 cup mayonnaise
2 tsp. kosher salt
1 tsp. black pepper
10 oz. sharp cheddar cheese, finely grated (2 1/2 cups)
11oz. multicolored cherry tomatoes, 3 cups halved
2 Tbsp. torn fresh basil
Preheat your oven to 400 degrees.
Spray 3 muffin pans with non-stick spray (Pam).
Unfold the 2 pastry sheets.
Cut each sheet into 9 squares, giving you 18 total.
Press the squares into the muffin tins.
Brush the mayonnaise equally on the shells.
Sprinkle the salt and pepper on top of the mayo.
Add the tomatoes then the cheese.
Bake for 20 minutes or until pastry golden brown.
Cool for about 5 minutes.
Top with fresh basil and serve immediately.
* Marian used packaged cheddar cheese and yellow and
red cherry tomatoes.
* If you can't bake all three at once, put one in refrigerator
till the others are done.
*Adapted from Southern Living Magazine