Friday, November 10, 2006

Tomato, Basil, and Parmesan Tartlets

From The Dinner Doctor

4 pkg (2.1oz each) frozen miniature phyllo shells
12oz reduced fat cream cheese, at room temperature
2 C shredded mozzarella cheese
1/2 C pre-grated Parmesan cheese
2 large eggs, lightly beaten
1 C chopped, drained oil-packed sun-dried tomatoes
1 C chopped fresh basil
2 cloves garlic, crushed in a garlic press
Black pepper

Preheat the oven to 350. Divide the frozen phyllo shells between 2 rimmed baking sheets. Set the baking sheets aside.
Place the cream cheese, mozzarella and Parmesan, eggs, sun-dried tomatoes, basil, and garlic in the bowl of a large mixer or large food processor. Blend on the low speed of the mixer or pulse in the food processor until the ingredients come together and are well combined, 1 minute for the mixer, 30 seconds for the processor. Season the cheese mixture with pepper to taste. Place a teaspoonful of the cheese mixture into each phyllo shell.
Bake the tartlets until the cheese mixture bubbles and the shells are crisp and golden brown, 8-10 minutes. Remove the baking sheets from the oven and serve the tartlets warm. The tartlets can be made earlier in the day and reheated in an oven preheated to 350, 3-4 minutes.

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