For the crust

Mix together the cream cheese, flour, salt, and melted butter.

Form into a flattened disk and wrap in plastic wrap.

Chill dough for 1 hour.

For the filling

If using grape or cherry tomatoes, quarter each tomato, removing seeds as needed.

To assemble

Preheat oven to 350 degrees F. Spray a mini muffin tin with nonstick baking spray. Remove dough from the refrigerator and roll out to just a little over ⅛” thickness. Cut crusts using a 2½” round cutter. Place each round in the muffin tin, using a tamper or your fingers to carefully form each tart shell.

Alternatively, use a cookie scoop to form 1″ balls of dough and use a tamper or your fingers to form each tart shell. Fill each crust with 1 tablespoon of Boursin Cheese being careful not to overfill. Top with tomatoes.

Bake for 20 to 25 minutes. Let sit in muffin tin for 5 minutes before carefully removing to a cooling rack.

Garnish with basil before serving.