Sun-Dried Tomato Tartlets with CheeseRecipe posted in: Snack
Sun-dried tomatoes lend a sweet and salty flavor to these tasty Tartlets, which feature a variety of soft cheeses packed into phyllo dough.
Widely used in Greek cuisine, phyllo is a thin, delicate dough that becomes light, airy and flaky when baked. You can buy it fresh in Greek markets, but it’s also available frozen in the supermarket. The frozen variety keeps for up to a year in the freezer.
Phase: Phase 2, Phase 3
Servings: Makes 24 tartlets. Serving size = 3 tartlets. Nutrition per 3 tarlets
- 0.5 Lean Protein
- 0.5 Good Carbohydrates
- 8 sheets (17" x 11") frozen phyllo dough, thawed 2 cloves garlic, minced 1 1/2 ounces oil-packed sun-dried tomatoes, drained and chopped Sprigs basil, for garnish
- 3/4 cup (6 ounces) ricotta cheese
- 3 tablespoons crumbled goat cheese or feta cheese
- 1 egg white
- 1 scallion, chopped
- 2 tablespoons chopped fresh basil
- 2 cloves garlic, minced
- 1 1/2 ounces oil-packed sun-dried tomatoes, drained and chopped
- Sprigs basil, for garnish
- Preheat the oven to 375°F. Coat 24 miniature muffin cups with cooking spray.
- Place 1 phyllo sheet on a work surface. Coat with cooking spray. Top with 3 more sheets, coating each sheet with cooking spray. Cut the sheets in thirds lengthwise and then in quarters crosswise to get 12 squares. Press each square into a muffin cup to form a shell with jagged edges. Repeat with the remaining sheets to line the remaining muffin cups.
- Bake for 5 minutes, or until golden.
- Meanwhile in a food processor, combine the ricotta cheese, goat cheese or feta cheese, and egg white. Process until smooth. Add the scallion, basil, garlic, and tomatoes. Pulse briefly to mix. Spoon into the tart shells. Bake for 5 minutes, or until lightly puffed and heated through. Garnish with the basil sprigs.