Muffin Pan Tomato Tarts

Colorful tomatoes, melty cheese, and fresh basil come together with flaky puff pastry to create this snack-sized appetizer you'll want to serve up all summer long. This new twist on the classic summer pie makes sure to spice things up for the season. With only 20 minutes of hands-on time, this recipe is a total breeze. 

Muffin Pan Tomato Tarts
Photo: Alison Miksch; Styling: Caroline M. Cunningham
Active Time:
20 mins
Total Time:
50 mins
18 tarts


  • 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


  1. Preheat oven to 400°F. Gently unfold both pastry sheets. Spread 1/4 cup mayonnaise on each pastry sheet; sprinkle each with 1 teaspoon salt and 1/2 teaspoon pepper.

  2. Cut each pastry sheet into 9 (3-inch) squares. Gently press squares into 2 lightly greased muffin pans. Divide cheese and tomatoes among tarts.

  3. Bake in preheated oven until pastry is golden brown, about 20 minutes. Let cool in pans on a wire rack 5 minutes. Top with torn fresh basil. Serve immediately.

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