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.
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Md Ladu
[email protected]These tarts look amazing! I can't wait to try them.
Yaman Bhattarai
[email protected]I had some trouble getting the phyllo dough to stick together, but overall these tarts were pretty easy to make.
cpo ia
[email protected]These tarts were a little too sweet for my taste, but they were still good.
Ameliea Jackson
[email protected]I'm not a huge fan of tomatoes, but I really enjoyed these tarts. The phyllo dough was so flaky and the tomatoes were surprisingly sweet.
Said Ilyas
[email protected]These tarts are so delicious! I love the way the tomatoes caramelize in the oven.
HSKY The Doggo
[email protected]I made these tarts for a picnic and they were a big success. They were easy to make and transport, and they held up well in the heat.
Jose Becerra
[email protected]These tarts were a hit at my last party! The combination of the flaky phyllo dough and the sweet tomatoes was perfect. I will definitely be making these again.