Goats' Cheese & Fresh Tomato Phyllo Tarts

Yield: 8 tarts

Ingredients

• ½ package phyllo dough, thawed in refrigerator overnight
• Butter flavored spray
• 3 small tomatoes, sliced thinly
• 6 ounces goats' cheese, crumbled (note: can use any cheese you like)
• 1 tablespoon lemon zest
• 2 tablespoons basil, chiffonade (rolled up and thinly sliced on bias)
• 1 teaspoon thyme
• 1 tablespoon olive oil
• Salt and pepper to taste

Phyllo Tarts

1. Preheat the oven to 350°F.
2. On your counter, stack 4 phyllo sheets, spraying with butter spray between each sheet.
3. Cut out four 7 inch squares.
4. Spray muffin tins with nonstick cooking spray.
5. Lay the phyllo squares into the muffin tin pushing down into the bottom.
6. Repeat until 8 tins are full.
7. Bake for 10 to 12 minutes or until golden brown.
8. Carefully transfer the phyllo shells to a rack to cool.

Serve

1. Divide goats' cheese evenly into the bottom of the phyllo tarts.
2. Top with a sprinkle of thyme, pinch of lemon zest, and a small drizzle of olive oil.
3. Place tomatoes on top in a circular pattern.
4. Top with fresh basil.
5. Season with salt and pepper.

Credits

Recipe by AccentHealth Chef Donna Brousseau.