• E9e1344677c8c66782cae36d58dbb292

Tomato Tarts

I don't like these at all. But they are really cute.

Prep
Cook
Serves 20people
Ingredients
-oz.) package refrigerated piecrusts
1
can (14.5 oz) petite diced tomatoes
1
tbsp chopped fresh basil
2/3
cup mayonnaise
1/2
cup grated Parmesan cheese
1/4
cup (1 oz) freshly shredded Cheddar cheese
1/4
cup (1 oz) freshly shredded mozzarella cheese
Directions
1.
Preheat oven to 425°. Unroll piecrust on a lightly floured surface; roll into a 12-inch circle. Cut into 24 rounds using a 2-inch scalloped-edge round cutter. Press rounds into bottoms of ungreased miniature muffin cups. (Dough will come slightly up sides, forming a cup.) Prick bottom of dough once with a fork.
2.
Bake at 425° for 4 to 5 minutes or until set. Cool in pans on a wire rack 15 minutes. Reduce oven temperature to 350°.
3.
Meanwhile, drain tomatoes well, pressing between paper towels. Combine tomatoes and chopped basil in a small bowl; season with desired amount of salt and pepper. Stir together mayonnaise and next 3 ingredients in a medium bowl. Divide tomato mixture among pastry shells, and top with mayonnaise mixture.
4.
Bake at 350° for 18 to 20 minutes. Serve immediately. Garnish, if desired.
5.
Note: To make ahead, bake and cool pastry shells as directed in Steps 1 and 2. Remove from muffin pans, and store in an airtight container up to 3 days. Return pastry shells to muffin pans, and fill and bake as directed.

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