“These two-bite tarts filled with sun-dried tomatoes, basil and cheese disappear as quickly as the go together.”
READY IN:
25mins
YIELD:
30 tartlets
UNITS:
US

Ingredients Nutrition

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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