Instructions: For dough: Place flour and salt in bowl of food processor fit with metal blade; pulse to combine. Add butter, pulse until mixture resembles coarse meal.

Slowly add water, pulsing just until dough comes together. Transfer to sheet of plastic wrap; form into flat disc. Refrigerate 1 hour or overnight.

Place dough on lightly floured surface; cut into 2 pieces. Wrap 1 piece in plastic; return to refrigerator. Roll out other half to 1/8 inch thickness. Cut out rounds with 3 inch round cookie cutter.

Press into 13/4 inch tartlet molds; trim excess. Repeat with remaining dough.

Place molds on baking sheet. Prick bottom of each tartlet with fork. Cover with plastic wrap; chill until dough is firm, 15 minutes.

Heat oven to 400 degrees. Bake tartlets, rotating sheets halfway through baking, until crust is set and dry, about 12 minutes. Do not brown. Transfer to wire racks; cool completely.

For filling: Combine cheese, tomatoes, 2 tablespoons of the basil and olives in medium bowl; set aside. Whisk eggs, milk, salt and pepper to taste in small bowl; set aside. Heat oven to 400 degrees.

Fill each tartlet with 1 teaspoon of the cheese mixture; fill each with egg mixture to top. Place tartlets on baking sheet. Bake, rotating sheets halfway through for even browning, until filling is golden and set, about 25 minutes.

Transfer tartlets to wire racks to cool slightly before serving. Sprinkle with remaining basil.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.