Crispy Tomato and Feta Phyllo Tartlets
- Total Time
These tiny tarts combine sweet tomatoes, rich feta and fresh dill. They're as tasty as bruschetta, but the bite-size phyllo shells make them easier to eat.
mini phyllo shell(s)30 item(s)
plum tomato(es)5 medium
crumbled feta cheese½ cup(s)
uncooked shallot(s)¼ cup(s), minced
dill1 Tbsp, chopped (plus extra for garnish)
olive oil2 tsp, extra virgin
red wine vinegar½ tsp
kosher salt¼ tsp
black pepper⅛ tsp
- Preheat oven to 350ºF.
- Place phyllo shells on a baking sheet and bake until lightly crisp, about 5 to 6 minutes; cool to room temperature.
- Meanwhile, halve tomatoes lengthwise and use a teaspoon to scoop out and discard pulp and seeds; dice tomatoes and place in a medium bowl. Add remaining ingredients to bowl; toss to mix and coat. Fill each shell with about 1 tablespoon tomato mixture; garnish with dill. Yields 1 per serving.