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    Grits and Pinecones » Recipes » Sides

    Muffin Pan Tomato Tarts with Puff Pastry – Easy Recipe

    July 28, 2016 by Sharon Rigsby, Updated May 16, 2020 1 Comment

    Jump to Recipe Print Recipe

    This easy recipe for individual Muffin Pan Tomato Tarts showcases fresh heirloom cherry tomatoes in a tasty puff pastry crust.

    Muffin Pan Tomato Tarts with Puff Pastry on a plate garnished with basil.

    If you have been following my blog for any length of time, you know I love, love, love fresh tomatoes, especially fresh summer tomatoes. I don’t think there are many things worse than winter grocery store tomatoes that are grainy and don’t have any taste, and there aren’t many things better than fresh out of the summer garden tomatoes. And so, in the summer I’m always looking for new ways to use delicious summer tomatoes.

    What to serve with tomato tarts:

    These delicious tarts a perfect side to pair with:

    • Grilled Chicken
    • Chili Rubbed Pork Tenderloin with Apricot Glaze, or maybe even
    • Grilled Grouper and Mango Salsa.

    Or, you could also serve these delicious Muffin Pan Tomato Tarts with Corn, Tomato, and Avocado Salad for a light meal or even by themselves as a yummy appetizer.

    I initially saw a recipe for Muffin Pan Tomato Tarts several months ago in a Southern Living Magazine. What a great idea! I loved the idea of cooking the individual tarts in a muffin pan.  And, I just changed the ingredients up a bit with the addition of some basil pesto and parmesan cheese.

    Muffin Pan Tomato Tarts Ingredients:

    The ingredients for these delicious Muffin Pan Tomato Tarts are: frozen puff pastry sheets, mayonnaise, jarred basil pesto, kosher salt, and pepper, sharp cheddar cheese, grated parmesan cheese, multicolored or heirloom cherry tomatoes, and fresh basil for garnish.

    Muffin Pan Tomato Tarts with Puff Pastry ingredients including frozen puff pastry sheets and heirloom tomatoes.

    How to make these Muffin Pan wonders:

    Ready to make these delicious and easy Muffin Pan Tomato Tarts? If so, gather your ingredients and preheat oven to 400 degrees.

    Gently unfold the puff pastry sheet and spread the mayonnaise evenly on it. Sprinkle salt and pepper evenly over the top.

    Cut the pastry sheet into equal thirds both horizontally and vertically, which will give you nine squares. Gently press each square into a cup of a regular size muffin pan which has been greased or lightly sprayed with a non-stick cooking spray.

    Place a small dollop of the pesto in each cup and divide the cheese and tomatoes evenly among the tarts. Top with grated parmesan cheese.

    Puff pastry sheets, shredded cheese, and sliced heirloom tomatoes in a muffin pan.

    Bake until the pastry is golden brown, which should take around 20 minutes. Let cool in the pan for 5 minutes and remove with a fork. Garnish with the basil and serve immediately.

    Muffin Pan Tomato Tarts with Puff Pastry on a plate garnished with basil.

    Muffin Pan Tomato Tarts with Puff Pastry on a plate garnished with basil.

    Muffin Pan Tomato Tarts with Puff Pastry

    Sharon Rigsby
    This easy recipe for individual Muffin Pan Tomato Tarts showcases fresh heirloom cherry tomatoes in a tasty puff pastry crust.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Side Dish
    Cuisine American
    Servings 9 individual tarts
    Calories 166 kcal

    Ingredients
      

    • 1 pkg frozen puff pastry sheet partially thawed
    • 2 tablespoon mayonnaise
    • 2 tablespoon jarred basil pesto
    • 1 teaspoon kosher salt
    • ½ teaspoon ground black pepper
    • 1 cup sharp cheddar cheese finely shredded, may substitute another grated cheese
    • 2 tablespoon grated Parmesan cheese
    • 1 pint multi-colored cherry tomatoes cut in half
    • 1 tablespoon fresh basil chopped, for garnish

    Instructions
     

    • Preheat oven to 400 degrees.
    • Gently unfold the puff pastry sheet and spread the mayonnaise evenly on it. Sprinkle salt and pepper evenly over the top.
    • Cut the pastry sheet into equal thirds both horizontally and vertically, which will give you nine squares. Gently press each square into a cup of a regular size muffin pan which has been greased or lightly sprayed with a non-stick cooking spray.
    • Place a small dollop of the pesto in each cup and divide the cheese and tomatoes evenly among the tarts. Top with grated parmesan cheese.
    • Bake until the pastry is golden brown, which should take around 20 minutes. Let cool in the pan for 5 minutes and remove with a fork. Garnish with the basil and serve immediately.

    Notes

    Nutrition

    Calories: 166kcalCarbohydrates: 6gProtein: 8gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 25mgSodium: 1338mgPotassium: 152mgFiber: 1gSugar: 2gVitamin A: 750IUVitamin C: 9.1mgCalcium: 200mgIron: 0.4mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

     

    Muffin Pan Tomato Tart

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    1. M

      July 09, 2018 at 10:24 pm

      These turned out beautifully!
      Great recipe, easy to make. For convenience, I put one of the cheeses directly on the mayo-ed pastry and used the other cheese on top. I’m definitely making these as an appetizer next time I entertain.

      Reply

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pinecones®. I have over 50 years of experience in the kitchen, and I like nothing better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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