Ingredients

1 pkg (15 oz/425 g) pie crusts (2 crusts), softened according to package directions
8 slices bacon
2 plum tomatoes
1 cup (250 mL) shredded cheddar cheese
4 oz (125 g) cream cheese, softened
2 tsp (10 mL) Dijon mustard
1 garlic clove, pressed
Sliced green onions and additional diced tomato (optional)

Directions

Preheat oven to 400°F (200°C). Unroll pie crust onto lightly floured surface. Spacing closely together, cut 12 disks from crust using outer tube of Measure-All® Cup (nine around outside edge and three in center). Press disks into wells of Deluxe Mini-Muffin Pan using Mini-Tart Shaper. Repeat with remaining crust. Bake 8-10 minutes or until golden brown.
Meanwhile, stack bacon; thinly slice using Utility Knife. Cook bacon in (8-in./20-cm) Sauté Pan over medium-high heat 10-12 minutes or until crisp. Remove bacon to paper towel-lined plate; cool slightly. Meanwhile, cut tomatoes in half using clean Utility Knife; scrape out seeds and dice. Chop bacon with Food Chopper. In Classic Batter Bowl, combine bacon, tomatoes, cheddar cheese, cream cheese, mustard and garlic pressed with Garlic Press; mix well.
Remove pan from oven to Stackable Cooling Rack. Using Adjustable Measuring Spoon, fill each cup with about 1 tbsp (15 mL) of the cheese mixture. Bake 5-7 minutes or until cheese is melted. Garnish with green onions and additional tomato, if desired.