package frozen puff pastry
thawed in refrigerator
multi-colored cherry tomatoes
a few grinds of black pepper
Mince onion and set aside in one small bowl.
Thinly slice cherry tomatoes into rounds and set aside equally in two small bowls.
Fold parmesan, mayonnaise, cheddar, 1/2 tsp salt, and 1/2 tsp pepper together in a mixing bowl.
Unfold chilled puff pastry and cut 12 3X3 squares.
Line muffin tin with liners and coat with pan spray.
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.
Sprinkle with parmesan plus the remaining salt and pepper.
Bake in a 400*F for 20 minutes or until puff pastry is golden brown and cheese is bubbly.
Chop basil and garnish before serving.