Tomato Spinach and Basil Tartlets

Food Items!

• 3/4 cup flour plus more for rolling
• 4 oz cold butter
• 1/2 tsp salt
• 2 eggs
• 1/2 cup whipping cream
• 1/2 cup feta cheese
• 3 medium tomatoes
• 2 handfuls of spinach leaves
• about 10 leaves of fresh basil

Cooking!

1. Mix four and salt. Cut in butter until mixture resembles coarse bread crumbs. Sprinkle in about 4 tablespoons of very cold water one at a time, mixing between each. Knead the pastry until it forms a workable dough.
2. Roll the dough out on a floured surface. Cut however many rounds you have muffin tins for. (Note: My roommate has this awesome mini-muffin tin [24 cups] and I was able to fill that plus seven regular sized muffins.) It all depends on how thin you roll the pasty. Put the rounds in the muffin tin.
3. Whisk eggs and cream. 
4. Chop up tomatoes and give the pieces a good squeeze over the sink to get rid of seeds and excess goop. Add to eggs.
5. Cut up spinach and basil. Add to egg-tomato mixture.
6. Fill the pastry with the mixture.
7. Cook at 400F for 10 minutes. Reduce temperature to 350F and continue to cook for another 10 minutes or so. 
8. Enjoy! (after cooling down a little bit)