Shelly's Recipe

TOMATO, BASIL AND PARMESAN TARTLETS

Category: Quiche and Savory Tarts / Tartlettes

4 pkgs frozen miniature phyllo shells
12 oz cream cheese, room temperature
2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
2 large eggs, slightly beaten
1 cup chopped drained oil-packed sun-dried tomatoes
1 cup chopped fresh basil
2 clove garlic, minced
Pepper

Preheat oven to 350. Divide the phyllo shells between 2 rimmed baking sheets. Set aside. Place the cream cheese and next 6 ingredients in the bowl of a food processor, pulse until the ingredients and combine, about 30 seconds. Stir with a spatula about halfway through to redistribute the ingredients. Season the mixture with pepper, to taste.

Place a teaspoonful of mixture into each phyllo shell. Bake the tartlets until the cheese mixture bubbles and the shells are crisp and golden brown, about 8-10 minutes. Remove from the baking sheet and serve warm.

NOTE: Can be prepared earlier in the day and reheated at 350 for 3-4 minutes.