1cupsharp cheddar cheesefinely shredded, may substitute another grated cheese
2tablespoongrated Parmesan cheese
1pintmulti-colored cherry tomatoescut in half
1tablespoonfresh basilchopped, 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.