Bacon & Sun-Dried Tomato Phyllo Tarts
TOTAL TIME: Prep: 40 min. Bake: 10 min.
YIELD: 45 tartlets.
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
Ingredients
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2 teaspoons olive oil
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3/4 cup chopped onion (about 1 medium)
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3/4 cup chopped green pepper (about 1 small)
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3/4 cup chopped sweet red pepper (about 1 small)
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1 garlic clove, minced
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Dash dried oregano
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3 packages (1.9 ounces each) frozen miniature phyllo tart shells
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1 package (8 ounces) cream cheese, softened
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1-1/2 teaspoons lemon juice
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1/8 teaspoon salt
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1 large egg, lightly beaten
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1/2 cup oil-packed sun-dried tomatoes, chopped and patted dry
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2 bacon strips, cooked and crumbled
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1 tablespoon minced fresh basil or 1 teaspoon dried basil
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1/2 cup crushed butter-flavored crackers
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1/2 cup shredded cheddar cheese
Directions
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1.
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.
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2.
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.
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3.
Spoon 2 teaspoons filling into each tart shell. Top each with 1/2 teaspoon crushed crackers and 1/2 teaspoon cheddar cheese.
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4.
Bake 10-12 minutes or until set. Serve warm.
Nutrition Facts
1 tartlet: 58 calories, 4g fat (1g saturated fat), 11mg cholesterol, 59mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 2g protein.
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