Cheese and Tomato Tarts

Ingredients:
1 pie crust (see here)
3/4 cup light sour cream
1/3 cup cream cheese, softened
1 Tbsp dijon mustard
1/2 tsp salt
1/4 tsp black pepper
1 small onion, minced
4-5 cloves garlic, minced
2-3 Tbsp butter
8 oz. pepper jack cheese, shredded
2-3 tomatoes

Preheat oven to 400 degrees.  Prepare pie crust.  Cut small circles out of the rolled out pie crust with a biscuit cutter, cookie cutter, or glass.  Press crusts into a mini-muffin pan.  Set aside.

Heat butter in a skillet over medium heat.  Saute onions and garlic until tender and fragrant.  Set aside to cool. 

In a medium bowl, combine sour cream, cream cheese, mustard, salt, and pepper.  Stir in cheese, set aside. 

Slice tomatoes about 1/4 inch thick and cut each slice into thirds or fourths, whichever is the size of the bottom of the mini-muffin tin.  Place one tomato piece in the bottom of each muffin well.  Top with cheese mixture. 

Bake for 25 minutes at 400.  Allow to sit for 15 minutes after removing from the oven. 

Variation: Place crust in 9 inch pie pan, layer bottom with tomatoes, top with cheese mixture and cook.  Let sit for 30 minutes before serving.

Derived from: Our Best Bites