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Puff Pastry Mini Tomato Tarts
Cook's Notes: Fresh light and delicious these bite sized appetizers are a new twist on the classic summer pie sure to spice things up for the season. 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.
Recipe adapted from Southern Living Magazine and makes 18 appetizers.
Ingredients:
Directions:- (17.3-oz.) pkg. frozen puff pastry sheets, partially thawed
- 1/2 cup mayonnaise
- 1 tsp. dried parsley flakes
- Salt and pepper
- 10 oz. sharp Cheddar cheese, finely shredded (2 1/2 cups)
- 3 cups multicolored cherry tomatoes, halved
- 2 TB. torn fresh basil leaves
- Parmesan cheese
- Optional: bacon bits
- Preheat oven to 400 degrees. Gently unfold both pastry sheets. Spread 1/4 cup mayonnaise on each pastry sheet, sprinkle each with parsley flakes, salt and pepper.
- Cut each pastry sheet into 9 (3-inch) squares. Gently press squares into 2 lightly greased muffin pans. Divide cheese and tomatoes among tarts. Grate Parmesan cheese over each.
- Bake in preheated oven until pastry is golden brown, about 15-18 minutes. Let cool in pans on a wire rack 5 minutes, remove with a fork. Top with torn fresh basil leaves and serve immediately.
Thanks for sharing at the What's for Dinner link up!
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