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Bacon & Sun-Dried Tomato Phyllo Tarts

Name: Bacon & Sun-Dried Tomato Phyllo Tarts
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 45 tartlets.
Ingredients: 2 teaspoons olive oil; 3/4 cup chopped onion (about 1 medium); 3/4 cup chopped green pepper (about 1 small); 3/4 cup chopped sweet red pepper (about 1 small); 1 garlic clove, minced; Dash dried oregano; 3 packages (1.9 ounces each) frozen miniature phyllo tart shells; 1 package (8 ounces) cream cheese, softened; 1-1/2 teaspoons lemon juice; 1/8 teaspoon salt; 1 large egg, lightly beaten; 1/2 cup oil-packed sun-dried tomatoes, chopped and patted dry; 2 bacon strips, cooked and crumbled; 1 tablespoon minced fresh basil or 1 teaspoon dried basil; 1/2 cup crushed butter-flavored crackers; 1/2 cup shredded cheddar cheese

2 reviews

Test Kitchen Approved

Total Time

Prep: 40 min. Bake: 10 min.

Makes

45 tartlets

Updated: Mar. 11, 2022

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

Bacon & Sun-Dried Tomato Phyllo Tarts Recipe photo by Taste of Home

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Ingredients

2 teaspoons olive oil
3/4 cup chopped onion (about 1 medium)
3/4 cup chopped green pepper (about 1 small)
3/4 cup chopped sweet red pepper (about 1 small)
1 garlic clove, minced
Dash dried oregano
3 packages (1.9 ounces each) frozen miniature phyllo tart shells
1 package (8 ounces) cream cheese, softened
1-1/2 teaspoons lemon juice
1/8 teaspoon salt
1 large egg, lightly beaten
1/2 cup oil-packed sun-dried tomatoes, chopped and patted dry
2 bacon strips, cooked and crumbled
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/2 cup crushed butter-flavored crackers
1/2 cup shredded cheddar cheese

Directions

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.

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.
Spoon 2 teaspoons filling into each tart shell. Top each with 1/2 teaspoon crushed crackers and 1/2 teaspoon cheddar cheese.
Bake 10-12 minutes or until set. Serve warm.

Can you freeze Bacon & Sun-Dried Tomato Phyllo Tarts?

Freeze cooled baked pastries in freezer containers. To use, reheat pastries on a baking sheet in a preheated 350° oven 15-18 minutes or until heated through.

Nutrition Facts

1 tartlet: 58 calories, 4g fat (1g saturated fat), 11mg cholesterol, 59mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 2g protein.

Bacon & Sun-Dried Tomato Phyllo Tarts

Ingredients

Directions

Can you freeze Bacon & Sun-Dried Tomato Phyllo Tarts?

Nutrition Facts

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