Tiny Tomato Tarts (Printable Version)
# What You’ll Need:
01 -
4 ripe plum tomatoes from the garden.
02 -
2 teaspoons regular table salt.
03 -
17.3 ounces ready-made puff pastry sheets.
04 -
1¼ cups shredded Gruyere.
05 -
½ cup grated Monterey Jack.
06 -
¼ cup regular mayo.
07 -
½ teaspoon freshly ground black pepper.
08 -
½ cup chopped fresh basil leaves.
09 -
Extra basil for topping.
# Steps To Make It:
01 -
Cut tomatoes into slices, sprinkle with salt and let them sit on paper towels for about 30 minutes to dry out.
02 -
Use a round cutter to make 3-inch pastry circles and put them in your muffin tins. Stick them in the fridge to cool down.
03 -
Stir together ¾ cup of the Gruyere, ¼ cup of the Monterey Jack, the mayo and some pepper.
04 -
Start with cheese mixture in the shells, add tomato slices, sprinkle more cheese, then toss in some basil.
05 -
Pop in a 375°F oven for 30 minutes, then add what's left of your cheese and cook another 5 minutes.
# Extra Notes:
01 -
You can get everything ready beforehand.
02 -
They taste great warm or just sitting out for a bit.