Tiny Tomato Tarts (Print Version)

# Ingredients:

01 - 17.3 ounces of pastry sheets, puff variety.
02 - 4 medium-sized plum tomatoes.
03 - 1¼ cups of Gruyere cheese, grated.
04 - ½ cup of cheese, Monterey Jack.
05 - ¼ cup of mayonnaise.
06 - 2 teaspoons of salt.
07 - ½ teaspoon of black pepper.
08 - ½ cup of fresh basil, finely chopped.
09 - Some basil leaves for decoration.

# Instructions:

01 - Cut your tomatoes into slices, sprinkle with salt, and let them sit on paper towels for 30 minutes to drain.
02 - Use pastry cutters to create 3-inch circles from the puff pastry. Place circles into muffin tins, then leave them to chill in the fridge.
03 - Stir together ¾ cup Gruyere, ¼ cup Monterey Jack, mayonnaise, and black pepper in a mixing bowl.
04 - Layer the cheese mixture, tomato slices, a bit more cheese, and chopped basil inside the pastry shells.
05 - Cook the mini pies at 375°F for 30 minutes. Sprinkle on the remaining Gruyere and bake for an additional 5 minutes.

# Notes:

01 - Parts of the recipe can be prepared in advance.
02 - Best served warm but can also be enjoyed at room temperature.

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