Best 2 Tomato Phyllo Tarts Recipes
Indulge in the culinary delight of tomato phyllo tarts, a delectable combination of tangy and flaky goodness. Bursting with vibrant flavors and textures, these tarts will tantalize your taste buds and leave you craving more. With a crispy phyllo pastry crust that shatters in every bite, a savory filling of juicy tomatoes, and a hint of herbs and spices, these bite-sized treats are perfect for any occasion. Whether you're hosting a party or simply craving a delightful snack, tomato phyllo tarts are sure to be a hit. So, let's dive into the world of phyllo pastry and tomatoes and create a culinary masterpiece that will leave you and your loved ones amazed.
Let's cook with our recipes!
BACON & SUN-DRIED TOMATO PHYLLO TARTS
Frozen mini phyllo tart shells are so convenient and easy to use. Just add a savory filling featuring sun-dried tomatoes and bacon, then pop them in the oven.-Patricia Quinn, Omaha, Nebraska
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 45 tartlets.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a large skillet, heat oil over medium-high heat. Add onion and peppers; cook and stir 6-8 minutes or until tender. Add garlic and oregano; cook 1 minute longer. Cool completely., Place tart shells on ungreased baking sheets. In a large bowl, beat cream cheese, lemon juice and salt until smooth. Add egg; beat on low speed just until blended. Stir in tomatoes, bacon, basil and onion mixture., Spoon 2 teaspoons filling into each tart shell. Top each with 1/2 teaspoon crushed crackers and 1/2 teaspoon cheddar cheese., Bake 10-12 minutes or until set. Serve warm. Freeze option: Freeze cooled baked pastries in freezer containers. To use, reheat pastries on a baking sheet in a preheated 350° oven 15-18 minutes or until heated through.
Nutrition Facts : Calories 58 calories, Fat 4g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 59mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
TOMATO-PHYLLO TARTS
Steps:
- 1. Preheat oven to 375F 2. Brush 1 sheet of phyllo with butter. Top with second phyllo sheet, brush with butter. Cut layered phyllo crosswise in half into 2 rectangles. Place 1 rectangle over the other, rotating it so that points of second rectangle are angled slightly away from points of first. Set 6 ounce ramekin right side up, in center of phyllo stack and gather phyllo up around ramekin to form a shell. Place shell with ramekin in a jellyroll plan. Repeat with remaining phyllo and make 4 shells. 3. Bake shells 12 to 15 minutes or until golden. Cool in pan on wire rack 15 minutes, remove ramekins from shells, and cool shells completely. 4. Meanwhile, in a medium bowl, stir cream cheese, feta cheese, and oregano until spreadable. 5. Gently mix tomatoes, cucumber and olives with olive oil. Spread scant 2 tablespoons of cheese mixture into the bottom of each phyllo shell. Then spoon veggie mixture over cheese.
Tips:
- To save time, use store-bought phyllo dough.
- If you have extra phyllo dough, freeze it for later use.
- To make sure the phyllo dough doesn't dry out, brush it with melted butter before baking.
- For a crispy crust, bake the tarts until the phyllo dough is golden brown.
- Let the tarts cool slightly before serving.
- You can use any type of tomato for this recipe, but cherry tomatoes work best.
- If you don't have fresh herbs, you can use dried herbs instead.
- Serve the tarts with a side of salad or soup.
Conclusion:
Tomato phyllo tarts are a delicious and easy-to-make appetizer or snack. They're perfect for parties or potlucks, and they're also a great way to use up leftover tomatoes. With a few simple ingredients and a little bit of time, you can create a dish that is both flavorful and impressive. So next time you're looking for a quick and easy recipe, give tomato phyllo tarts a try.
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