Best 2 Tomato Phyllo Tarts Recipes

**Indulge in a Culinary Symphony: A Journey of Flavors with Tomato Phyllo Tarts**

Embark on a culinary adventure with our delectable Tomato Phyllo Tarts, a symphony of flavors that will tantalize your taste buds. These bite-sized delights, nestled in crispy phyllo shells, showcase a vibrant filling of juicy tomatoes, savory cheese, and aromatic herbs. Each tart offers a perfect balance of textures, with the flaky pastry yielding to a soft, flavorful center. Whether you're hosting a brunch, planning a party, or simply craving a delightful snack, these tarts are sure to steal the show. This collection of recipes includes variations to suit every palate, from classic tomato and cheese to unique combinations like sun-dried tomato and goat cheese. Get ready to impress your guests or indulge in a personal treat with our exquisite Tomato Phyllo Tarts.

Check out the recipes below so you can choose the best recipe for yourself!

BACON & SUN-DRIED TOMATO PHYLLO TARTS

Bacon & Sun-Dried Tomato Phyllo Tarts image

Frozen mini phyllo tart shells are so convenient and easy to use. Just add a savory filling featuring sun-dried tomatoes and bacon, then pop them in the oven.-Patricia Quinn, Omaha, Nebraska

Provided by Taste of Home

Categories Appetizers

Time 50m

Yield 45 tartlets.

Number Of Ingredients 16

Ingredients

2 teaspoons olive oil
3/4 cup chopped onion (about 1 medium)
3/4 cup chopped green pepper (about 1 small)
3/4 cup chopped sweet red pepper (about 1 small)
1 garlic clove, minced
Dash dried oregano
3 packages (1.9 ounces each) frozen miniature phyllo tart shells
1 package (8 ounces) cream cheese, softened
1-1/2 teaspoons lemon juice
1/8 teaspoon salt
1 egg, lightly beaten
1/2 cup oil-packed sun-dried tomatoes, chopped and patted dry
2 bacon strips, cooked and crumbled
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/2 cup crushed butter-flavored crackers
1/2 cup shredded cheddar cheese

Steps:

Preheat oven to 350°. In a large skillet, heat oil over medium-high heat. Add onion and peppers; cook and stir 6-8 minutes or until tender. Add garlic and oregano; cook 1 minute longer. Cool completely., Place tart shells on ungreased baking sheets. In a large bowl, beat cream cheese, lemon juice and salt until smooth. Add egg; beat on low speed just until blended. Stir in tomatoes, bacon, basil and onion mixture., Spoon 2 teaspoons filling into each tart shell. Top each with 1/2 teaspoon crushed crackers and 1/2 teaspoon cheddar cheese., Bake 10-12 minutes or until set. Serve warm. Freeze option: Freeze cooled baked pastries in freezer containers. To use, reheat pastries on a baking sheet in a preheated 350° oven 15-18 minutes or until heated through.

Nutrition Facts : Calories 58 calories, Fat 4g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 59mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

TOMATO-PHYLLO TARTS

TOMATO-PHYLLO TARTS image

Categories Tomato

Yield 4 tarts

Number Of Ingredients 9

Ingredients

8 sheets phyllo dough
3 tbsp melted butter or margarine
1/3 c. reduced fat cream cheese (Neufchatel) softened
1/4 c. crumbled feta cheese
1/4 tsp dried oregano
1 lb ripe tomatoes (about 3 medium) cut into 1 inch chunks
1 small Kirby cucumber, unpeeled and cut into 1/2 inch cubes
1/4 c. kalamata olives, pitted and coarsely chopped
1 tbsp extra virgin olive oil

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.

Tips:

Prep the phyllo dough properly: Thaw frozen phyllo dough in the refrigerator overnight or at room temperature for at least 30 minutes before using. Keep the dough covered with a damp towel to prevent it from drying out.
Brush the phyllo dough with melted butter: This will help the layers of dough to stick together and create a crispy crust.
Use a sharp knife to cut the phyllo dough: This will prevent the dough from tearing.
Bake the tarts until they are golden brown: This will ensure that the crust is cooked through and the filling is heated.
Let the tarts cool slightly before serving: This will allow the filling to set and the crust to firm up.

Conclusion:

These tomato phyllo tarts are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks, and they can be made ahead of time. With their flaky crust, tangy tomato filling, and gooey cheese, these tarts are sure to be a hit with everyone who tries them.