TOMATO-PHYLLO TARTS
Steps:
- 1. Preheat oven to 375F 2. Brush 1 sheet of phyllo with butter. Top with second phyllo sheet, brush with butter. Cut layered phyllo crosswise in half into 2 rectangles. Place 1 rectangle over the other, rotating it so that points of second rectangle are angled slightly away from points of first. Set 6 ounce ramekin right side up, in center of phyllo stack and gather phyllo up around ramekin to form a shell. Place shell with ramekin in a jellyroll plan. Repeat with remaining phyllo and make 4 shells. 3. Bake shells 12 to 15 minutes or until golden. Cool in pan on wire rack 15 minutes, remove ramekins from shells, and cool shells completely. 4. Meanwhile, in a medium bowl, stir cream cheese, feta cheese, and oregano until spreadable. 5. Gently mix tomatoes, cucumber and olives with olive oil. Spread scant 2 tablespoons of cheese mixture into the bottom of each phyllo shell. Then spoon veggie mixture over cheese.
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Ethel Diaz
[email protected]These tarts were terrible! The phyllo dough was soggy and the filling was bland. I would not recommend this recipe.
Edward Nengwa
[email protected]These tarts were a bit too bland for my taste.
Alaya Johnson
[email protected]These tarts were a bit too salty for my taste. I think I should have used less salt in the filling.
Ibrahim IBRAR
[email protected]These tarts were a bit too sweet for my taste. I think I should have used less sugar in the filling.
Alex Sotelo
[email protected]Not bad!
Nayab Hussain
[email protected]Yum!
dr Shakil
[email protected]These tarts were amazing! I followed the recipe exactly and they turned out perfect. The phyllo dough was crispy and flaky, and the filling was creamy and flavorful. I served them with a side of fruit and they were a hit!
Phil Wilson
[email protected]These tarts were a bit bland for my taste. I think I should have used more salt and pepper in the filling. The phyllo dough was also a bit dry. I think I should have brushed it with butter before baking it.
Eva Arvizu
[email protected]These tarts were delicious! The phyllo dough was flaky and crispy, and the filling was creamy and flavorful. I used a variety of fillings, including spinach and cheese, mushroom and onion, and ham and cheese. Everyone loved them!
Sunnari Airi
[email protected]These tarts were a bit more work than I expected, but they were worth it. The phyllo dough was a bit tricky to work with, but the end result was amazing. The tarts were flaky and crispy, and the filling was creamy and flavorful. I would definitely ma
Mst Mukta Gazi
[email protected]Easy to make and delicious! I used a store-bought phyllo dough and it worked out great. The tarts were crispy and flaky. The filling was creamy and flavorful. I will definitely be making these again!
Suraj Kumar Sah
[email protected]These phyllo tarts were a hit at my party! The combination of the flaky phyllo dough and the creamy filling was perfect. I used a variety of fillings and different toppings, which made them even more fun. Will definitely be making these again!