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 shells
30 item(s)
Plum tomato
5 medium
Crumbled feta cheese
½ cup(s)
Shallot
¼ cup(s), chopped, minced
Dill
1 Tbsp, chopped (plus extra for garnish)
Olive oil
2 tsp, extra virgin
Red wine vinegar
½ tsp
Kosher salt
¼ tsp
Black pepper
⅛ 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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