Rating: 4 stars
14 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2
  • 14 Ratings

These tiny appetizer tarts filled with dried tomatoes, basil, and cheese, are ready in 25 minutes. Make ahead and reheat them before serving.

Source: Better Homes and Gardens


Recipe Summary test

15 mins
10 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees F. Place phyllo dough shells on a baking sheet; set aside.

  • 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.

  • 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.


Prepare and bake tartlets as directed; cool. Place tartlets in an airtight container. Cover and chill for up to 24 hours. Before serving, place tartlets on a baking sheet. Bake in a 300 degree F oven about 10 minutes or until heated through.

Nutrition Facts

86 calories; fat 5g; cholesterol 35mg; saturated fat 1g; carbohydrates 6g; protein 4g; vitamin a 97.2IU; vitamin c 0.6mg; sodium 88mg; calcium 50.5mg; iron 0.5mg.