Provence Tartlets

Preheat oven to 375 F.

Roll out the pie crust on a lightly floured work surface. Use a round 2-1/2 to 3 inch round cutter to cut out circles. Set the dough circles aside on a non-stick baking tray. Re-roll the dough scraps to make additional circles.

In a medium sized bowl stir together softened cream cheese, herbs de Provence, and 1 cup grated white cheddar. Spread the cheese mixture on each pie round.

In a saucepan over medium heat, saute spinach with garlic, until garlic is softened and spinach is wilted. Remove from heat. Top each pie round with spinach mixture and a slice of tomato.

Bake at 375 F for 12 minutes or until toasted.

Remove the baking sheet from the oven and top with the remaining white cheddar cheese. Return to oven for 3-5 minutes or until cheese is melted!

Top with diced basil (for garnish).