Preheat oven to 180°C fan-forced. Lightly grease two 12-hole, 1 1/2 tablespoon-capacity round-based patty pans with canola spray.
Using a 7.5cm round cutter, cut 8 rounds from each sheet of pastry. Use a fork to pierce each round three times then press each into prepared patty pan holes. Bake 8-10 minutes or until golden. Set aside to cool in pans.
Spoon goat's cheese into the base of each tartlet and top with a spoonful of onion jam. Using a small sharp knife, cut 24 tomatoes in half vertically. Press tomatoes into jam, season with salt and pepper. Scatter over the micro-cres, drizzle with a little extra virgin olive oil and serve.