Sundried Tomato and Goat Cheese Tartlets
Serves: 24 tartlets
Prep Time: 30 minutes
Cooking Time: 10 minutes
Substitute prepared frozen phyllo cups for the phyllo sheets to make this much faster to prepare.
8 sheets Phyllo dough, sheets
3/4 cup ricotta cheese, low fat
3 tablespoons goat cheese, fresh, crumbled
1 egg(s), large, white only
1 green onion(s) , chopped
2 tablespoons basil, fresh, chopped
2 clove(s) garlic, fresh, minced
2 tablespoons sundried tomatoes, drained, chopped
To prepare the shells preheat oven to 375 degrees. Coat a 24 mini muffin cup sheet with cooking spray (regular muffin tins work to but make a bigger cup). Place 1 phyllo sheet on work surface and spray with cooking spray. Layer with 3 more phyllo sheets each sprayed with cooking spray. Cut the stack of phyllo sheets into 12 squares by slicing it in thirds lengthwise and then in fourths short ways. Arrange each stack into a mini muffin cup. Leave edges up and jagged looking, but remember you will need to be able to fill the cups. Make another 12 muffins with remaining phyllo sheets. Bake for 5 minutes or until golden. To prepare the filling, combine in a food processor (or just stir very well) the ricotta, goat cheese, and egg white. Then stir in the onion, basil, garlic and tomatoes. Spoon filling into tartlet shells and bake for 5 minutes right before ready to serve and until heated through. Garnish with basil if desired.
Per Serving 1 Tartlet About: 80 calories, 3.5 g fat, 1.5 g saturated fat, 0 g trans fat , 4 g protein, 8 g carbohydrates, 0 g dietary fiber, 135 mg sodium