Preheat oven to 400 degrees. Unroll one pic crust onto lightly floured surface. Spacing closely together, cut 12 disks from crust using outer tube of the Measure All-Cup (from Pampered Chef), nine around outside edge and three in center. Press disks into wells of mini-muffin pan and ruffle edges.
Whisk eggs, half and half and salt. Set aside.
Finely chop bacon and bell pepper; squeeze excess moisture from bell pepper with paper towels. Combine bacon, bell pepper, chives and swiss cheese and mix well.
Pour egg mixture evenly into tart shells; sprinkle evenly with cheese mixture. Cut tomatoes in half crosswise. Press one tomato half, cut side up, into center of each tartlet. Sprinkle with black pepper.
Bake 14-16 minutes or until egg mixture is set and crusts are golden brown. Remove tartlets to serving platter and sprinkle with add'l chopped chives, if desired.