This new twist on the classicsummer piemakes sure to spice things up for the season.

With only 20 minutes of hands-on time, this recipe is a total breeze.

Ingredients

1(17.3-oz.)

Muffin Pan Tomato Tarts

Credit: Alison Miksch; Styling: Caroline M. Cunningham

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.

Let cool in pans on a wire rack 5 minutes.

Top with torn fresh basil.