- 4 Lakeside Cherry Tomatoes, halved
- 1 piecrust dough
- 1 cup Parmesan, grated
- 3/4 cup basil leaves, chopped
- 1 cup cream cheese, softened
- 2 tbsp extra virgin olive oil
- 2 cups baby spinach
- 1/2 onion, chopped
- 2 thyme sprigs, chopped
- 1/2 cup heavy cream
- salt and pepper to taste
Heat the oven to 400°F.
In a saucepan, add the olive oil over low heat and saute onions for 5 minutes. Add the thyme and spinach and cook for another minute. Set aside.
Roll out the pie dough and cut into circles. Line a mini tart/muffin pan with the dough. Use a fork to prick the base of the dough. Put in the oven and bake for 10 minutes.
Combine the cooked vegetables with cream cheese, half of the Parmesan, basil, and heavy cream. Season with salt and pepper.
Divide the filling between the baked tart crusts and top with halved cherry tomatoes and remaining Parmesan. Bake at 350°F for another 10 minutes.