Savory Tomato Tarts Recipe

Savory Tomato Tarts Recipe Savory Tomato Tarts Recipe photo by Taste of Home Rating 4

Here’s a recipe you’ll want to keep handy all summer long. Filled with tomatoes, bacon, herbs and cheese, these creamy tarts are both refreshing and comforting. Robert Frazier - Pleasant Valley, Missouri

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Savory Tomato Tarts Recipe
  • Prep/Total Time: 30 min.
  • Yield: 30 Servings
20 10 30

Ingredients

  • 1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, well drained
  • 4 Wright® Brand Bacon strips, cooked and crumbled
    [x]
    Make summer recipes special with fresh, thick slices of Wright® Brand Bacon.

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  • 3 green onions, chopped
  • 2 teaspoons minced fresh oregano or 3/4 teaspoon dried oregano
  • 2 teaspoons minced fresh basil or 3/4 teaspoon dried basil
  • 1 small garlic clove, minced
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup (4 ounces) shredded Italian cheese blend
  • 1/2 cup Hellmann's® Real Mayonnaise
    [x]
    Rich and creamy, Hellman's® Real Mayonnaise makes your sides and sandwiches more tasty!

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  • 2 packages (1.9 ounces each) frozen miniature phyllo tart shells
  • 1/4 cup grated Parmesan cheese
  • Minced chives, optional

Directions

  • In a small bowl, combine the first eight ingredients. In another bowl, combine Italian cheese and mayonnaise. Spoon tomato mixture into tart shells. Spread mayonnaise mixture over tops.
  • Place on an ungreased baking sheet; sprinkle with Parmesan cheese. Bake at 350° for 8-12 minutes or until lightly browned. Garnish with chives if desired. Yield: 2-1/2 dozen.

Nutritional Facts 1 tart equals 71 calories, 5 g fat (1 g saturated fat), 6 mg cholesterol, 163 mg sodium, 3 g carbohydrate, trace fiber, 2 g protein.

Originally published as Savory Tomato Tarts in Simple & Delicious May 2010, p43

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Savory Tomato Tarts

Savory Tomato Tarts Recipe

Savory Tomato Tarts

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(1-2) of 2 reviews

Reviewed on May. 30, 2010 by wormsby

So easy and still so good. I didn't even use the bacon or the parmesan and they still turned out delicious.

Reviewed on May. 23, 2010 by carrie carney

I made these for my dad's 60th birthday party and everyone really liked them. I made the cheese and tomato mixture up a few hours prior and then put them together just before placing into oven as I was afraid to make them up ahead of time as they might get soggy. They did not last long!

 
 

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