Crispy tomato and feta phyllo tartlets
1
Points®
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
5 medium
Crumbled feta cheese
0.5 cup(s)
Shallot(s)
0.25 cup(s), chopped
Dill
1 Tbsp
Olive oil
2 tsp
Red-wine vinegar
0.5 tsp
Kosher salt
0.25 tsp
Black pepper
0.125 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.
4
Serving size: 1 tart
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