Tiny Tangy Tomato Tarts

1 (17.3-oz.) pkg. frozen puff pastry, partially thawed
½ c. Miracle Whip or mayo
Kosher salt, black pepper
2 ½ c. finely shredded sharp cheddar cheese
3 c. multicolored cherry tomatoes, halved
Torn fresh basil, garnish

1. Preheat oven to 400.
2. Gently unfold puff pastry sheets (2).
3. Spread ¼ c. mayo on each sheet.
4. Sprinkle with salt and pepper on each sheet.
5. Cut each sheet into 9 (3”) squares.
6. Gently press squares into 2 lightly greased muffin pans.
7. Divide cheese and tomatoes among the tarts.
8. Bake until pastry is golden, about 18-20 minutes.
9. Let cool in pan for 5 minutes.
10. Top with torn basil and serve.
*****Makes 18 tarts.