Muffin Pan Tomato Tarts with Cheese and Bacon

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Yield: Makes 18 tarts


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.

*Adding bacon halfway through cooking time instead of at the beginning prevents bacon from burning.