Muffin Pan Tomato Tarts

• 1 (17.3-oz.) pkg. frozen puff pastry sheets, partially thawed
• 1/2 cup mayonnaise
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 10 ounce sharp Cheddar cheese, finely shredded (2 1/2 cups)
• 11 ounces multicolored cherry tomatoes (about 3 cups), halved
• 2 tablespoons torn fresh basil

1. Preheat oven to 400u0b0F. 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.
2. Cut each pastry sheet into 9 (3-inch) squares. Gently press squares into 2 lightly greased muffin pans. Divide cheese and tomatoes among tarts.
3. Bake in preheated oven until pastry is golden brown, about 20 minutes. Let cool in pans on a wire rack 5 minutes. Top with torn fresh basil. Serve immediately.

frozen puff pastry sheets, mayonnaise, kosher salt, black pepper, cheddar cheese, tomatoes, fresh basil

Taken from www.myrecipes.com/recipe/muffin-pan-tomato-tarts (may not work)