TINY TOMATO TARTS

By debrcovey

APPETIZER

Ingredients

• 1/2 (14 oz) package of refrigerated piecrusts
• 1 14 ox cna petite diced tomatoes
• 1 TBSP chopped fresh basil
• 2/3 cup mayonnaise
• 1/2 cup grated parmesan cheese
• 1/4 cup shredded cheddar cheese
• 1/4 cup shredded mozzarella cheese
• Garnish with fresh basil

Preparation

Step 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 the sides, forming a cup. Prick bottom of dough once with a fork.
Bake at 425 for 4 to 5 minutes for until set. Cool in pans on a wire rack 15 minutes. Reduce over temp to 350.
Meanwhile, drain tomatoes well, pressing between paper towels. Combine tomatoes and chopped basil in a small bowl; season with desired salt/pepper. Stir together mayonnaise and next 3 ingredients in a medium bowl. Divide tomato mixture among pastry shells, and top wiht mayonnaise mixture.
Bake at 350 for 18-20 minutes. Serve immediately.
Can make pastry shells in advance and store in an airtight container up to 3 days.