Tomato and Cheese Vol-au-Vent

I was planning on making this tomato pie recipe, but saw these little vol-au-vent pastries in the store and thought why not.  Here's my  take on tomato pie.

http://tastesbetterfromscratch.com/2014/07/tomato-pie.html


6 vol-au-vent (baked pastry shells)
3/4 cup tomato, seeds removed and chopped
5-10 basil leaves, chopped
2 tbsps green pepper, finely chopped

1/2 cup shredded mozzarella
1/2 cup shredded cheddar
1/3 cup mayonnaise
1 tbsp parmesan
few shakes each of onion powder and black pepper

Place chopped, seeded tomatoes in a colander and sprinkle with salt.  Leave 10 minutes.  Drain and pat dry.

Layer tomatoes, then peppers and basil, equally divided in vol-au-vent cups.

Mix the rest of the ingredients together and dollop on top of the vegetables.

Bake in a 350F oven for 10-12 minutes. 

Before baking you could top the cheese mixture with a slice of tomato.

Or when you remove the vol-au-vent from the oven garnish with fresh basil leaves and serve right away.

Would be great as an appetizer or a side dish.