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. This easy recipe for individual Muffin Pan Tomato Tarts showcases fresh heirloom cherry tomatoes in a tasty puff pastry crust and is a perfect side to pair with Grilled Chicken, or maybe 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 originally saw a recipe for Muffin Pan Tomato Tarts several months ago in a Southern Living Magazine, and I knew I had to make some version of their recipe, and here it is. I loved the idea of cooking the individual tarts in a muffin pan and just changed the ingredients up a bit with the addition of some basil pesto and parmesan cheese.
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.
Ready to make these delicious and easy Muffin Pan Tomato Tarts? If so gather your ingredients and preheat oven to 400 degrees.
Gently unfold 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.
| Servings | individual tarts |
- 1 frozen puff pastry sheet partially thawed
- 2 Tbsp mayonnaise
- 2 Tbsp jarred basil pesto
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1 cup sharp cheddar cheese finely shredded, may substitute another grated cheese
- 2 Tbsp grated Parmesan cheese
- 1 pint multi-colored cherry tomatoes cut in half
- 1 Tbsp fresh basil chopped, for garnish
Ingredients
|
- Preheat oven to 400 degrees.
- Gently unfold 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.
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