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Bacon Tomato Mini Tarts




Source of Recipe


Zola's recipes






List of Ingredients



• 1 lb low sodium bacon cut into slices and cooked to crispy
  
• 1 pkg grape tomatoes, cut into quarters
  
• 1/2 cup diced white onion
  
• 1 cup shredded swiss cheese
  
• 1 tsp garlic powder
  
• 1/2 cup mayonnaise (I used Miracle Whip)
  
• 1 tsp dried Italian herbs
  
• 1 pkg Pillsbury Flaky biscuits
  






Instructions



1. Cook the bacon and drain on paper towel. Let cool for a few minutes and then cut the bacon into smaller pieces - but not really tiny pieces - you still want to be able to taste the bacon.
   
2. Mix bacon, cheese, herbs, swiss cheese, mayo, garlic powder in a mixing bowl
   
3. Open your biscuits. Separate each biscuit with your fingers into thin disks instead of just one. You’ll need a mini muffin pan if you want your tarts to have a “middle.” If you don’t have a mini muffin pan, you can have mini “pizzas” instead by using a regular-sized muffin pan. If you have the mini muffin pan, take each biscuit disk and urge it into the muffin hole so it slides to the bottom and up the sides to form a tart crust. You can use your knuckle to get the middle of the crust to go to the bottom. If you are using a regular-sized muffin pan, the biscuit dough will just sort of sit flat in the bottom of the muffin indentation.
   
4. Put a heaping teaspoon of mixture in each indentation. The whole mixture and the biscuit dough will make 24 tarts or mini “pizzas.”
   
5. Bake them at 350 degrees for 12 to 14 minutes until browned on the edges
   
6. . Let them cool slightly in the pan and then remove to let them cool. You can serve warm, room temperature or even store refrigerated and then re-heat and serve later.