Muffin Pan Tajin Tomato Tarts
Spice up your summer with Muffin Pan Tajín Tomato Tarts! These zesty, flaky bites burst with chili-lime flavor and juicy tomatoes—perfect for parties or brunch.
Ingredients
- 1 pkg Frozen puff pastry sheets, thawed
- 1/2 cup Mayonnaise
- Kosher salt and pepper to taste
- 2 1/2 cups Shredded cheddar cheese
- 3 cups Multicolored cherry tomatoes, halved or quartered depending on size
- 2 tsp Lemon juice
- 1/4 cup Shallot, minced
- 1 tsp Chili powder
- 1 tsp Cumin
- 1 tsp Tajin
- 1 15 oz Can of corn, drained
- Fresh basil, for garnish
Instructions
- Preheat the oven to 400 degrees. Spray two 12-cup muffin pans with non-stick cooking spray.
- Unfold the puff pastry sheets and spread ¼ cup of mayonnaise on each sheet. Sprinkle the top of the mayonnaise with kosher salt and pepper. Cut each pastry sheet into 9 (3-inch squares).
- Take the square and gently press into the prepared baking pan. Top the square with cheddar cheese. Repeat the process until all squares have been used.
- In a large mixing bowl combine the tomatoes, corn, shallot, lemon juice, chipotle powder, cumin, Tajin, kosher salt, and pepper. Using a large spoon, spoon some of the tomato mixture into each puff pastry cup. Bake the cups for about 18 to 20 minutes or until golden brown.
- Remove from the oven and let cool slightly before garnishing with fresh basil.