-
Preheat the oven to 400 degrees F.
-
Sautee the garlic in olive oil over medium-high heat for just a minute until it’s fragrant, then add in the tomatoes and thyme and sauté for 30 seconds more
-
Remove from the heat and allow them to cool.
-
Roll out the dough into 1/8th thickness and use a round cookie cutter about 1 1/2 inch in diameter to cut out circles of dough.
-
On a standard size muffin pan, place about 4-5 pieces of tomatoes at the bottom of each cavity and arrange them so they don't overlap.
-
Sprinkle about 1/2 teaspoon of feta cheese on top of the tomatoes and make sure the cheese doesn't sink to the bottom of the muffin pan as it may burn during baking.
-
Take a circle of the dough and press it firmly on top of the tomatoes and feta.
-
Brush the tops of the pie dough with the egg wash and sprinkle extra fresh thyme.
-
Bake for 15-18 minutes until the pie crust is golden.
-
Remove the muffin pan from the oven and wait 2 minutes for them to cool down.
-
Use a small spatula, plastic knife or spoon and gently lift the tarts out of each muffin cavity and flip them upside down on a plate. Serve.