Tomato & Cheese Puff Cups

I have had some puff pastry in my freezer for a little while now and I wanted to try making an appetizer with it.  Turns out we ended up eating them as dinner one night!  Puff pastry is so easy to work with and I think that the possibilites are endless.  Whether its a sweet or a savoury dish, they're perfect for either!

Tomato and Cheese Puff Cups

1 sheet thawed puff pastry (cut into 9 squares)
1 tomato, seeds removed, diced
1/4 of red onion finely diced
1/2 cup ricotta cheese
1 cup gouda cheese, shredded, divided.
1 tsp basil
salt and pepper to taste

2 tbsp melted butter

Form the puff pastry squares into cups in a muffin tin.  Mix together the remaining ingredients, except the butter and half of the shredded gouda.  Spoon the filling into the pastry cups.  Sprinkle with remaining 1/2 cup of gouda cheese and brush the outer edges of the pastry with the melted butter, this ensures that the edges will brown up nicely.  Bake at 375F for about 23 minutes.  You may need to adjust the cooking time depending on how deep the muffin cups are and how much filling you put into each cup.

OMG cheesy goodness!