Heat 2 tbsp olive oil in a medium skillet, sauté, garlic, mushrooms, salt and pepper until tender and reduced (5-7 minutes). Add tomatoes, chives and pesto; season to taste. Cook for 3-5 minutes, until liquid has reduced. Set aside.
Preheat oven to 375°F (190°C). Spray mini muffin tins with non-stick spray and set aside. Roll out pie dough according to flakey pie dough recipe and cut into 3” circles. Form circles into mini muffin pan. Bake for 12 minutes or until crisp and lightly golden. Fill tart shells with filling and return to oven. Bake for 7-10 minutes at 375°F or until golden brown. Garnish with fresh chopped chives and additional basil pesto. Serve warm. Makes 30 appetizers