Mini Tomato and Cheddar Tarts

Ingredients:

• 1 package (400 g) of chilled pie dough (2 layers)
• 24 cherry tomatoes, halved crosswise
• 1 tbsp. minced garlic
• 1 teaspoon coarse salt
• 1/4 tsp freshly ground black pepper
• 1 cup grated extra sharp aged white cheddar
• Small fresh basil leaves for garnish
• Special equipment: six 11cm diameter tart tins with non-stick coating

Preparation:

1. Preheat oven to 190°C.
2. Roll out the dough for 1 pie into a circle. Line three tart pans with the dough and, using a small knife, cut out a circle of dough around each, about 1 cm larger than the pan. The dough doesn't have to be perfect, but there should be enough dough to cover the bottom and sides of the pans. Place the dough sheets into the pans, trimming off any excess dough around the edges. Prick the dough with a fork. Repeat with three more pans and the remaining pie dough. Place 6 tart pans with the dough on a baking sheet and freeze for 10 minutes.
3. In a medium bowl, combine cherry tomatoes, garlic, salt, and black pepper. Let the tomatoes sit for 10–15 minutes to allow the flavors to meld.
4. Bake the cakes until halfway cooked through, about 6 minutes. Let cool slightly.
5. Spread 3 tablespoons of grated cheddar cheese over each crust and spread evenly over the bottom. Top with 8 tomato halves, cut-side up, making sure to sprinkle a little garlic on each tomato. Bake until the edges are golden brown, the cheese is bubbling, and the tomatoes are tender but not bursting, about 30 minutes. Let cool for 5–10 minutes. Remove the tarts from the pans and garnish with small basil leaves.
6. These tarts can be refrigerated once they have cooled completely and reheated in the oven the next day!