SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)
1. Preheat oven to 325 degrees F. Place phyllo dough shells on a baking sheet; set aside.
2. For filling, in a small bowl, combine dried tomato and enough boiling water to cover; let stand for 2 minutes. Drain well. In a medium bowl, combine eggs, half-and-half, basil, salt, and pepper. Stir in soaked dried tomato and Swiss cheese.
3. Spoon about 2 teaspoons of the filling into each phyllo shell. Bake for 10 to 15 minutes or until filling is slightly puffed and a small knife inserted into the centers of the tartlets comes out clean. Serve warm or cool. Makes 15 servings.