Tomato Tarts
- Yield: 4 1x
Ingredients
Scale
- 1 (17.3 oz) package frozen puff pastry thawed in refrigerator
- 1/2 white onion minced
- 11 ounces multi-colored cherry tomatoes sliced thin
- 1 1/2 cup white cheddar
- 1/2 cup parmesan
- 1/2 cup mayonnaise
- 1 tsp kosher salt
- 1 tsp a few grinds of black pepper
- basil for garnish
Instructions
-
Mince onion and set aside in one small bowl.
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Thinly slice cherry tomatoes into rounds and set aside equally in two small bowls.
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Fold parmesan, mayonnaise, cheddar, 1/2 tsp salt, and 1/2 tsp pepper together in a mixing bowl.
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Unfold chilled puff pastry and cut 12 3X3 squares.
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Line muffin tin with liners and coat with pan spray.
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Using the onion and one bowl of tomatoes, layer evenly into each muffin cup. Distribute the cheese mixture on top of each. Repeat finishing with a few slices of tomato on top of the cheese mixture.
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Sprinkle with parmesan plus the remaining salt and pepper.
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Bake in a 400*F for 20 minutes or until puff pastry is golden brown and cheese is bubbly.
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Chop basil and garnish before serving.
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