Instructions

1. Place the tomatoes in a small bowl. Add the chopped herbs. Then add the salt and pepper to taste.
2. Then add the salad dressing; toss to combine. Set aside while you prepare the puff pastry squares.
3. On a lightly floured surface or piece of parchment paper, unfold the sheet of puff pastry. Using a rolling pin, gently press out the creases in the puff pastry.
4. Slice the puff pastry into half and then half again so you have four pieces.
5. Then slice each of those four pieces into 3 pieces, so you have 12 pieces.
6. Finally slice, each of the 12 pieces in half, so you have 24 pieces total.
7. Coat the muffin pan with non-stick baking spray and press a square of puff pastry into each well of the pan. Use the tart tamper to press the pastry in without tearing it.
8. Then add about 2 teaspoons of ricotta cheese on top the pastry.
9. Spoon the tomatoes on top of the ricotta cheese.
10. Finally add the mozzarella on top.
11. Place the muffin pan in the refrigerator or even the freezer to re-chill the dough before baking.
12. Bake in a preheated 400 degree oven for 12 to 15 minutes or until golden brown.
13. Sprinkle with fresh Parmesan cheese and a drizzle of balsamic vinegar glaze right before serving.