Lovely mini tarts, baked in 4-inch tart forms with removable bottoms. Filled with goat cheese, cherry tomatoes and green beans. Lovely for lunch or with a salad for dinner.
Bake tarts on baking sheets until custard is just set, about 20 minutes. Cool until warm, remove from tins and enjoy warm garnished with additional fresh chives. To make ahead, cool completely (in tins), cover and refrigerate (in tins). Re-warm by removing from tins and placing on a baking sheet in a 350F oven for a few minutes.
Notes: Pastry recipe will make enough pastry for 12 tarts. Since tart pans vary in size, I thought it was better to have too much, than too little. If you are only making the 6 tarts, you can refrigerate or freeze your extra dough for another batch later or some other pie or tart. Note that the filling/custard amounts are for 6 tarts. Double if you are making 12.
If you are starting with store-bought pastry, you will need enough for 2 crusts for 6 tarts.