Preheat oven to 200 C. Grease 2 x 12-hole round-bottom patty trays with cooking spray.
Using a 7cm cutter, cut out 24 rounds from pastry and place into base of each patty pan. Chill 15 min. Remove cases from freezer and bake for 5-6 min.
Meanwhile, combine salmon, tomato and green onions/shallots. Divide mixture between cases. In a small bowl, combine the cream and eggs. Pour cream mixture between the cases and sprinkle with a little pepper. Bake for 25 min or until lightly browned. Remove and allow to cool on a wire rack.