for crust: Add flour, parmesan, basil and butter to a food processor bowl and pulse for about 30 seconds or until butter is crumbly.  

With processor running, slowly pour in water until dough comes together and forms a ball.  

Remove onto a floured surface and roll out to about ¼ inch thickness.  

Use a cookie cutter or glass with a rim slightly bigger than your muffin tin cups, cut into 12 circles.  (You may have a little dough leftover- you can cut them into triangles and make crackers!)  

Gently press into muffin tin and prick with a fork.  

Bake at 400 degrees for about 8 minutes.  

Remove from oven and allow to cool 5 minutes.  

Reduce oven temperature to 375 degrees.

for filling: While the crust is baking, in a medium size bowl, combine mayonnaise, provolone, salt and pepper.

Set aside.

tart assembly: When tart shells have cooled about five minutes, spoon about 1 tablespoon of chopped tomato into each shell.  

Follow with about 1 tablespoon of mayo and cheese mixture in each and top each tart with a little crumbled bacon and a basil leaf.  

Bake at 375 degrees for 12 to 15 minutes or until the tarts just start to brown around the edges.  

Remove from oven.  

Loosen edges of each tart with a knife and carefully remove to a wire rack to cool.  

Serve warm or at room temperature.