Recipe by TattooedMamaof2
These two-bite tarts filled with sun-dried tomatoes, basil and cheese disappear as quickly as the go together.
Top Review by Chef Edlear
Yes, these were very easy to make, and pretty! It does take longer to make them than to eat them all! I used the 1/2 and 1/2, and increased the basil to a full tablespoon. I increased the pinches of s&p (or maybe I just took a big-fingered pinch) on my second try with these, the first batch was a bit flat tasting, but my fingers are very small, so I should have know that my pinches were, too. I used gruyere for the swiss and added in some asiago to "scooch" the flavor up. Great recipe, TattooedMama
- 2 (2 1/8 ounce) packagesbaked 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 See How It's Made
- Preheat oven to 325°F Place phyllo shells on a baking sheet, set aside.
- 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.
- 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.
- Serve warm or cool.