Roll out the pie crust and cut into circles. Gently put the crust into a mini muffin tin. Blind bake in a preheated 375 degree oven for 10 minutes. Take the crusts out. If they puff up use the back of a spoon or a tart shaper to press them back down.

Put chopped ham, green onions, and sour cream in a bowl. Season with salt and pepper. Go easy on the salt, the ham and cheese are pretty salty.

Add the glorious Sargento Artisan Blends Swiss Cheese to the bowl.

Mix well. Give a taste and check for seasoning.

Use a generous Tablespoon to fill up the pie crust tarts. It will all melt together and flatten out.

Bake for an additional 10 minutes or until the tarts are hot and melty.

I sometimes reserve a few green onions to garnish the top. Serve with a nice crispy glass of white wine and enjoy!