Roll out the dough, cut out 8 circles (each approx. 10 cm in diameter), place in the prepared tins. Prick firmly with a fork, cover with the onion.
Whisk the milk and eggs in a measuring cup. Add the parmesan and feta, season, mix, spread on top of the pastry.
Top with the tomatoes and oregano.
Approx. 25 mins. in the lower half of an oven preheated to 220°C.