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.)
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.