Preheat oven to 400°F degrees. Place Tartlet Tray on Perforated Baking Sheet and set aside.
Roll out piecrust dough on your Roul’pat with your Beechwood Rolling Pin. You will know the dough is the correct thickness for tartlets when you see the red Roul’pat lettering through the dough. Using the appropriate round dough cutter to match the size of your tartlet tray, cut your tartlet shapes out. Place each pie dough shape in the tartlet tray and lightly press dough into the tray with the Shaper.
Fill each tartlet with approximately 1 teaspoon tapenade and 1 teaspoon goat cheese. Bake for 8-12 minutes until dough is lightly browned and cheese has started to melt. The tartlets made in the Silform Tartlet tray will cook faster than tartlets made in the Flexipan Tartlet trays.
Remove from the oven and top with a drizzle of balsamic and a sprinkle of fresh basil on top of each tartlet.