~from Savoring Time in the Kitchen
Makes 18 tarts but can easily be halved to make 9 using 1 sheet of puff pastry.
1 (17.3-oz.) pkg. frozen puff pastry sheets, partially thawed
1/4 cup mayonnaise
2 teaspoons kosher salt
1 teaspoon black pepper
Small pinch of red pepper flakes
10 ounce sharp Cheddar cheese, finely shredded (2 1/2 cups)
4 ounces finely grated Parmesan cheese
11 ounces multicolored cherry tomatoes (about 3 cups), halved and allowed to drain for 30 minutes on paper toweling
Garnish:
2 tablespoons torn fresh basil
Aged Balsamic
Preheat oven to 400°F. Gently unfold both pastry sheets and roll out to a 12 x 12 inch (approx) square. Spread 1/8 cup mayonnaise evenly on each pastry sheet; sprinkle each with 1 teaspoon salt, ½ teaspoon pepper and small pinch of red pepper flakes.
Cut each pastry sheet into thirds both from the top and side making 9 (4 x 4 inch) squares. Gently press squares into 2 lightly greased muffin pans. Divide cheeses and tomatoes among tarts, alternating tomatoes/cheese/tomatoes/cheese.
Bake in preheated oven until pastry is golden brown, about 20-25 minutes until tops are browned and filling is bubbly. Let cool in pans on a wire rack 5 minutes.
Serve immediately topped with torn fresh basil and drizzle with aged balsamic.
Do ahead tips: Prepare the muffin pans with the puff pastry ahead of time and keep covered with plastic wrap in the refrigerator until ready to fill. Measure and mix the cheeses and keep covered in the refrigerator. An hour ahead, the cherry tomatoes can be cut and placed on a plate with paper toweling under and over them and covered with plastic wrap until ready to assemble.
Adapted, with my changes, from Southern Living