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.

Check out the recipes below so you can choose the best recipe for yourself!

BACON & SUN-DRIED TOMATO PHYLLO TARTS

Bacon & Sun-Dried Tomato Phyllo Tarts image

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

Ingredients

2 teaspoons olive oil
3/4 cup chopped onion (about 1 medium)
3/4 cup chopped green pepper (about 1 small)
3/4 cup chopped sweet red pepper (about 1 small)
1 garlic clove, minced
Dash dried oregano
3 packages (1.9 ounces each) frozen miniature phyllo tart shells
1 package (8 ounces) cream cheese, softened
1-1/2 teaspoons lemon juice
1/8 teaspoon salt
1 egg, lightly beaten
1/2 cup oil-packed sun-dried tomatoes, chopped and patted dry
2 bacon strips, cooked and crumbled
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/2 cup crushed butter-flavored crackers
1/2 cup shredded cheddar cheese

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

TOMATO-PHYLLO TARTS image

Categories Tomato

Yield 4 tarts

Number Of Ingredients 9

Ingredients

8 sheets phyllo dough
3 tbsp melted butter or margarine
1/3 c. reduced fat cream cheese (Neufchatel) softened
1/4 c. crumbled feta cheese
1/4 tsp dried oregano
1 lb ripe tomatoes (about 3 medium) cut into 1 inch chunks
1 small Kirby cucumber, unpeeled and cut into 1/2 inch cubes
1/4 c. kalamata olives, pitted and coarsely chopped
1 tbsp extra virgin olive oil

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.