One of my favorite byproducts of starting this blog is that sometimes people send me new recipes out of the blue. Like these tomato tarts! After I made those yummy baked brie cups, my husband’s godmother sent me one of her go-to appetizer recipes that also uses mini phyllo dough cups. When I saw that the ingredient list also included goat cheese and balsamic vinegar, I knew these had to be amazing.
And…they were! For something so simple and easy to throw together, they sure are tasty and even kindof fancypants. So give these a try, and if you have any other great recipes, send ’em my way, OK?
ROASTED TOMATO AND GOAT CHEESE TARTS (recipe from Lisa, originally from Weight Watchers Magazine)
15 large cherry tomatoes
2 tsp olive oil
2 tsp balsamic vinegar
kosher salt, to taste
1 (9 oz) package frozen mini phyllo shells, thawed
3 oz goat cheese
15 small fresh basil leaves
1. Preheat oven to 400. Cut tomatoes in half and place in small glass baking dish. Toss with olive oil, vinegar, and salt, and roast about 20 minutes, until tomatoes begin to release their juices, tossing tomatoes halfway through cooking. Let cool 5 minutes.
2. Lower oven temperature to 350. Arrange phyllo dough shells on cookie sheet, and fill each shell with about 1/2 tsp goat cheese. Bake until cheese is hot, 5-6 minutes. Remove from oven and fill shells evenly with tomato mixture. Top with basil leaves.
According to Weight Watchers, each tart is just 42 calories. According to me, each tart is absolutely delicious. Thanks, Lisa!