06 Jul Cheese Tartlets With Sun Dried Tomatoes
|Serves 10 to 12|
1 egg white
|Preheat oven to 375°F|
Use a cooking spray to coat 24 miniature muffin cups. Now, 4 sheets of phyllo need to be stacked with cooking spray between each sheet. That is, place a sheet down and spray it; stack another on top and spray it; etc. The finished stack should be cut lengthwise into thirds before cutting crosswise into quarters. In the end, there will be a total of 12 squares. Each square should be placed in a muffin cup with an effort to form a shell with pinched edges at the top. Do the same process for the remaining muffin cups.
It is time to bake the cups briefly or until golden (approximately 5 minutes). During this cooking, place in a blender or food processor the ricotta cheese, feta or goat cheese, and egg white. Blend briefly until smooth in texture. Then, add the basil, scallion, tomatoes, and garlic. Mix very briefly (using the pulse feature is preferred). Pull the shells from the oven and fill them with the mixture. Place the shells back in the oven for another 5 minutes or until heated through and appearing puffed.
For serving, these tartlets may be garnished with basil sprigs and are best served warm.
• Want to make this recipe at Epic speed? Use premade mini phyllo dough cups.