With Spring just a couple of weeks away we thought we would get a jump on the celebrations.  This is quick and easy hors d’oeuvres, a great starter or even a light lunch.  We used a classic pate brisee recipe for the crust but use what ever you are comfortable with. We did not include the dough recipe as we have shared it numerous times.

Basil Crust/Tartlet: this is a simple adaption of a regular pie crust.  Make your pie crust according to your recipe.  Before rolling out, add a handful of basil chiffonade (cut into thin strips) to the uncooked dough and roll out.  Using a cookie cutter or a small juice glass, cut the dough to the size of your mini-muffin tin.  Bake the dough according to your recipe’s instruction and let cool.  Poke holes in your uncooked dough while in the muffin tin with a fork on the bottom of the tartlet as well as the sides then put a piece of foil, old beans or pie weights to help reduce the amount of swelling during the cooking process.