Mini Wild Wonders^® Tomato Tarts

1. Roll out one sheet of pie dough on a clean, lightly floured work surface to about ¼” thick. Cut into twelve 4” rounds. Repeat process with second sheet of pie dough. Place each round into a mini tart shell (or muffin tins) and prick bases with a fork. Place on baking sheets and chill in refrigerator while the rest of the components are prepared.
2. In a medium skillet over medium heat, sauté the pancetta until golden brown and crispy, about 7-8 minutes. Add chopped sage and remove from heat. Set aside.
3. In a large bowl, combine the eggs, heavy cream, and pecorino. Season, to taste, with kosher salt and freshly ground black pepper.
4. Preheat oven to 375ºF. Remove the chilled mini pie tarts from the refrigerator. Fill each tart shell with about ¼ cup of the egg mixture followed by the fillings (below)
5. Bake mini tarts for about 25 minutes then remove from oven and top each tart with an additional halved Wild Wonders Tomatoes. Garnish each of the pesto tarts with a few toasted pine nuts. Continue to bake for another 5 minutes, or until eggs are set and golden brown. Allow to cool on a wire rack for at least 10 minutes before removing from tart pans. Serve warm or at room temperature.

Fillings: 

For the Tomato, Pancetta & Sage: Top each tart with about 1 tsp. of the pancetta-sage mixture followed by 1-2 halved Wild Wonders Tomatoes.

For the Caramelized Onion, Tomato, & Mushroom: Top each tart with about 1 tsp. each of caramelized onion and sautéed mushroom, followed by 1-2 halved Wild Wonders Tomatoes.

For the Tomato, Pesto, and Pine Nuts: Add about ¼ tsp. basil pesto to each tart and gently stir with a small spoon. Top with 1-2 halved Wild Wonders Tomatoes.