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For the crust: Add flour, parmesan, dried basil and butter to a food processor bowl and pulse for about 30 seconds or until butter is crumbly.
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With the processor running, slowly pour in water until dough comes together and forms a ball.
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Remove onto a floured surface and roll out to about 1/4 inch thickness.
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Use a cookie cutter or glass with a rim slightly bigger than your muffin tin cups and cut into 12 circles.
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(You may have a little dough leftover; you can cut them into triangles and make crackers!)
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Gently press into a muffin tin and prick with a fork.
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Bake at 400 degrees for about 8 minutes.
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Remove from the oven and allow to cool 5 minutes.
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Reduce oven temperature to 375 degrees.
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For the filling: While the crust is baking, in a medium size bowl, combine mayonnaise, provolone, salt and pepper.
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Set aside.
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For the tart assembly: When tart shells have cooled about five minutes, spoon about 1 tablespoon of chopped tomato into each shell.
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Follow with about 1 tablespoon of mayo and cheese mixture in each and top each tart with a little crumbled bacon and a basil leaf.
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Bake at 375 degrees for 12 to 15 minutes or until the tarts just start to brown around the edges.
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Remove from the oven.
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Loosen edges of each tart with a knife and carefully remove to a wire rack to cool.
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Serve warm or at room temperature.
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Enjoy!
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Miss
