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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 2 |
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These two-bite tarts filled with sun-dried tomatoes, basil and cheese disappear as quickly as the go together. Ingredients:
2 (2 1/8 ounce) packages baked miniature phyllo cups |
1/2 cup sun-dried tomato, not packed in oil, finely chopped |
2 eggs, slightly beaten |
3 tablespoons half-and-half or 3 tablespoons light cream |
1 1/2 teaspoons fresh basil or 1/2 teaspoon dried basil |
1 pinch salt |
1 pinch pepper |
3/4 cup swiss cheese, shredded |
Directions:
1. Preheat oven to 325°F Place phyllo shells on a baking sheet, set aside.
2. In a small bowl, combine tomato and enough boiling water to cover, set aside for 2 minutes. Drain well. In a medium bowl, combine eggs, half-and-half, basil, salt and pepper. Stir in tomato and Swiss cheese.
3. Spoon about 2 teaspoons of the filling into each shell. Bake 10-15 minutes or until filling is slightly puffed and a small knife inserted comes out clean.
4. Serve warm or cool.
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