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. 

By Southern Living Editors

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Credit: Alison Miksch; Styling: Caroline M. Cunningham

Recipe Summary

total:
50 mins
active:
20 mins
Yield:
Makes 18 tarts
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Ingredients

Directions

  • 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.

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

  • 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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