1 tablespoon prepared pesto
1 large (1 cup) tomato, seeded, finely chopped
2 ounces (1/2 cup) shredded mozzarella cheese
2 tablespoons shredded Parmesan cheese
1 (14.1-ounce) package refrigerated pie crust, at room temperature
Heat oven to 350°F. Spray 24 mini muffin pan cups with no-stick cooking spray; set aside.
Combine half & half, eggs and pesto in bowl; mix well. Stir in tomato, mozzarella and Parmesan cheese; set aside.
Cut each pie crust into 12 rounds, using 2 1/2-inch round cookie cutter. Gently press 1 pastry round into each muffin cup.
Spoon about 1 tablespoon filling into each pastry-lined muffin cup. Bake 22-25 minutes or until puffed and edges are golden. Run tip of sharp knife along inside of cups to loosen tarts.
- If you don’t have a 2 1/2-inch round cookie cutter, use glass or cup, 2 1/2 inch round in diameter.
- Pesto is a mixture of basil, garlic and olive oil. Use leftover pesto as a marinade on fish, shrimp and chicken before grilling, or stir it into spaghetti or Alfredo sauce for extra flavor.