Tomato, Basil & Goat Cheese Tartlets
- 15 ounce package piecrust dough
- 1 small onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons butter
- 36 grape tomatoes
- 8 ounces goat cheese, crumbled
- ½ cup fresh basil, torn
Preheat oven to 400 degrees. Roll out piecrust dough. Using Oval Dough Cutter, cut into 24 ovals. Place the Flexipan Boat Tray on the Perforated Baking Sheet. Using Shaper, press dough into openings of Boat Tray and set aside.
Cook onion and garlic in butter until soft. Divide onion mixture amount tartlet shells. Cut each grape tomato in half. Place 2 halves in each shell. Distribute goat cheese and basil evening among tartlets.
Bake for 10-12 minutes. Serve warm or at room temperature.