Mini Goat Cheese And Sundried Tomato Tarts - cooking recipe

Ingredients

3 sheets ready-rolled pie dough
1 cup sun-dried tomatoes, chopped
3 oz goat cheese, crumbled
2 tbsp chopped fresh chives
1 1/4 cups sour cream
3 None large eggs
1 tsp Dijon mustard

Preparation

Preheat oven to 350\u00b0F. Lightly grease a 12-hole cupcake pan.
Cut 12 (4 inch) circles from the pie dough. Ease into holes. Divide tomatoes, cheese and chives evenly between pie shells.
Whisk together cream, eggs and mustard. Season to taste. Fill pie shells with cream mixture.
Bake for 25-30 mins, until set and golden. Cool in pans for 5 mins. Transfer to a wire rack to cool completely.