Crispy Tomato and Feta Phyllo Tartlets
- Total Time
- 0:21
- Prep
- 0:15
- Cook
- 0:06
- 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.
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mini phyllo shell(s)30 item(s)
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plum tomato(es)5 medium
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crumbled feta cheese½ cup(s)
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uncooked shallot(s)¼ cup(s), minced
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dill1 Tbsp, chopped (plus extra for garnish)
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olive oil2 tsp, extra virgin
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red wine vinegar½ tsp
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kosher salt¼ tsp
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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.