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Bacon & Sun-Dried Tomato Phyllo Tarts

Total Time

Prep: 40 min. Bake: 10 min.

Makes

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
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

  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.
  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.
  3. Spoon 2 teaspoons filling into each tart shell. Top each with 1/2 teaspoon crushed crackers and 1/2 teaspoon cheddar cheese.
  4. 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.

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