Preheat your oven to 375 degrees and prepare your 4 inch tart pans and set them aside. While the pans are non-stick, I've found that spraying them with cooking spray helps remove them a lot easier.
Cook your ground Italian Sausage until fully brown. While the sausage is cooking roll out your puff pastry until its the desired thickness. Potato starch or any gluten free flour will make it easier to roll out. I used the outer part of the tart dish to punch out the blanks to insert in the pans. You can also just cut a circle or square slightly larger than the pan and insert your dough. Set aside.
In a medium bowl mix together your softened cream cheese and your Ricos Queso Blanco and mix until smooth.
Place your cooked sausage in the bottom of each of your tart dishes.
Top each tart with your cheese mixture and cut tomatoes. Place in your pre-heated oven and bake for 20-25 minutes.
Cool on a bakers rack for ten minutes before removing from the tart pan. Serve warm!
This recipe features these products from Ricos Products: