TOMATO-PHYLLO TARTS

TOMATO-PHYLLO TARTS image

Categories Tomato

Yield 4 tarts

Number Of Ingredients 9

Previous Next

8 sheets phyllo dough
3 tbsp melted butter or margarine
1/3 c. reduced fat cream cheese (Neufchatel) softened
1/4 c. crumbled feta cheese
1/4 tsp dried oregano
1 lb ripe tomatoes (about 3 medium) cut into 1 inch chunks
1 small Kirby cucumber, unpeeled and cut into 1/2 inch cubes
1/4 c. kalamata olives, pitted and coarsely chopped
1 tbsp extra virgin olive oil

Steps:

1. Preheat oven to 375F 2. Brush 1 sheet of phyllo with butter. Top with second phyllo sheet, brush with butter. Cut layered phyllo crosswise in half into 2 rectangles. Place 1 rectangle over the other, rotating it so that points of second rectangle are angled slightly away from points of first. Set 6 ounce ramekin right side up, in center of phyllo stack and gather phyllo up around ramekin to form a shell. Place shell with ramekin in a jellyroll plan. Repeat with remaining phyllo and make 4 shells. 3. Bake shells 12 to 15 minutes or until golden. Cool in pan on wire rack 15 minutes, remove ramekins from shells, and cool shells completely. 4. Meanwhile, in a medium bowl, stir cream cheese, feta cheese, and oregano until spreadable. 5. Gently mix tomatoes, cucumber and olives with olive oil. Spread scant 2 tablespoons of cheese mixture into the bottom of each phyllo shell. Then spoon veggie mixture over cheese.