Muffin Pan Tomato Tarts

18 Servings
45 min

This easy twist on the classic tomato pie starts with a muffin pan. These mini tarts come together quickly, making them an easy appetizer and satisfying individual bite!

You can enjoy these mini tarts anytime, not just for summer, as they use grape or cherry tomatoes which are available year round.

They start with package of puff pastry. I always keep a couple of boxes of puff pastry in the freezer for last minute and easy entertaining. Frozen puff pastry is fool-proof with just a little planning ahead for thawing time.

Find a crowd-pleasing and easy recipe for your holiday entertaining for Puff Pastry Baked Brie that uses leftover Thanksgiving cranberry sauce, HERE.

Follow the directions on the box for thawing. For easy cutting, use a pizza wheel, to cut along the fold lines of the puff pastry, then cutting in thirds horizontally so you end up with nine squares.

Find more garden fresh tomato recipes for summer including Heirloom Tomato Pie, Hot Bacon Caprese Salad, BLT Bruschetta , Cheese Straw Tomato Tartlets, Heirloom Tomato Tart with Bacon-Studded Crust and a Farmers Market Bloody Mary, HERE.

Recipe details
  • 18  Servings
  • Prep time: 20 Minutes Cook time: 25 Minutes Total time: 45 min
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  • 1 (17.3-oz.) pkg. frozen puff pastry sheets, partially thawed
  • 1/2 cup mayonnaise (or less to taste)
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 8 ounces shredded Cheddar cheese or Cheddar blend
  • 11 ounces multicolored cherry or grape tomatoes (about 3 cups), halved
  • 2 tablespoons torn fresh basil
  • 4 - 6 slices bacon, cooked and chopped

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.
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.
After 10 minutes, remove pans from oven, added cooked chopped bacon, return to oven and finish baking.
Let cool in pans on a wire rack 5 minutes. Remove from pans and top with torn fresh basil. Serve immediately.
  • For an Italian twist, substitute pesto for mayonnaise and Parmesan for Cheddar cheese.
Mary @ Home is Where the Boat Is
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