• Preheat oven to 375℉. Gather the ingredients so that you have everything close at hand on the counter or table.
• Spray a 24-cup mini muffin or mini tart pan with a nonstick cooking spray.

Prepare the Pastry Dough

• In a medium mixing bowl, combine all-purpose flour and salt. Stir to combine.
• Using a blending fork, mix in vegetable shortening until mixture is crumbly. Add cold water in two parts, mixing after each addition until dough forms in a ball. Divide dough in half, and then divide each half into 12 equal pieces.
• Roll each piece into a ball and place in the mini muffin cups. Using a tart tamper or your thumb, dip in flour and then form dough into each muffin cup, pressing against the sides until nearly to the top. Repeat with the remaining 12 pieces of dough until all of the wells are lined with dough.

Make the Egg Filling

• In a small bowl, combine large eggs, heavy whipping cream, and minced garlic. Whisk to combine. Season with kosher salt and freshly ground black pepper. Set aside.

Prepare the Toppings

• Place frozen chopped spinach in a glass mixing bowl, and thaw in the microwave. Squeeze out the excess water.
• Measure out the chopped pimento and crumbled feta cheese and place each in small prep bowls.
• Divide the garlic herb goat cheese into 12 pieces. Slice the gouda cheese into 12 small pieces. Place in bowls.
• Using a cutting board and Chef's knife, slice the grape tomatoes in half. Place in small prep bowls.

Assemble the Tarts

• To make the 12 Spinach Tarts, place two teaspoons of spinach in each mini muffin cup, followed by two teaspoons of feta cheese.
• Prepare the remaining 12 tarts by placing pieces of goat cheese and gouda cheese in the mini muffins cups.
• Next, spoon 1/2 tablespoon of egg filling into each cheese cup. Follow this with 1/2 teaspoon of chopped pimento over each of the spinach tarts, and 2 tomato halves for each of the goat cheese tarts.
• Bake in preheated oven for 12-15 minutes, checking at 12 minutes to test for doneness. If you prefer the tarts to be darker, check after 13 or 14 minutes, and remove when golden brown.
• Allow to cool for 5 minutes and then carefully transfer the tarts to a serving platter. Serve mini tarts warm or at room temperature.
• To store, place leftover tarts in a covered container and refrigerate for up to 3 days. To reheat, place on a baking sheet and heat in 350 degree oven for 3-5 minutes until heated through.
• This recipe will make 24 mini tarts and will serve 12 people.