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Crispy Tomato and Feta Phyllo Tartlets

Total Time
21 min
Prep
15 min
Cook
6 min
Serves
30
Difficulty
Easy
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.
Ingredients

mini phyllo shell(s)

30 item(s)

plum tomato(es)

5 medium

crumbled feta cheese

½ cup(s)

uncooked shallot(s)

¼ cup(s), minced

dill

1 Tbsp, chopped (plus extra for garnish)

olive oil

2 tsp, extra virgin

red wine vinegar

½ tsp

kosher salt

¼ tsp

black pepper

⅛ tsp

Instructions

  1. Preheat oven to 350ºF.
  2. Place phyllo shells on a baking sheet and bake until lightly crisp, about 5 to 6 minutes; cool to room temperature.
  3. 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.

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