Tomato Gruyere Tartlets
sarah
Ummmmm!
ingredients
- 15 cherry tomatoes, halved
- 1 tsp. olive oil
- 1 tsp. thyme
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 2 pkgs. frozen mini phyllo pastry shells
- 12 oz. Gruyere cheese (cut into 30 cubes)
directions
- 1
1. Heat oven to 425 F. In a medium bowl, combine tomatoes, oil, thyme, salt, and pepper, and toss to coat. Turn tomatoes out onto a jelly-roll pan, cut side up. Roast until tomatoes have softened and given up some of their juices, about 12 minutes. Let cool 5 mins.
- 2
2. Reduce oven temperature to 350 F. Arrange phyllo pasty shells on a large cookie sheet. Place a piece of cheese and a tomato half side by side in each pastry shell. Bake until cheese is melted and bubbly, 5-8 mins. Let cool about 3 mins before serving.
Source: Gwen
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