on Wednesday, 13 June 2012. Posted in Kemp's Blog
2 packages miniature phyllo shells (30 shells)
1/2 cup finely snipped dried tomato (not oil packed)
2 eggs, slightly beaten
3 Tbs half and half or light cream
1 1/2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
Dash ground black pepper
3/4 cup finely shredded Swiss cheese
Preheat oven to 325 degrees. Place phyllo dough shells on a baking sheet, set aside.
For filling, in a small bowl, combine dried tomato and enough boiling water to cover; let stand for 2 minutes. Drain well. In a medium bowl, combine eggs, half and half or cream, basil, salt and pepper. Stir in soaked dried tomato and Swiss cheese.
Spoon about 2 teaspoons of the filling into each phyllo shell. Bake for 10 to 15 minutes or until filling is slightly puffed and a small knife inserted into the center of the tartlets comes out clean. Serve warm or cool.
I made these ahead, baked them, let them cool and chilled in a covered container all day. Then I preheated oven to 300 degrees and warmed them for 10 minutes.