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Tomato and Gruyere Tartlets




Source of Recipe


Ladies Home Journal


Recipe Introduction


Oozing with sharp cheese & thyme-roasted tomatoes, these tasty bites are hard to pass up!

prep. time: 10 minutes
Baking time: about 20 minutes


List of Ingredients




15 cherry tomatoes, halved
1 tsp. olive oil
1 tsp. Chopped dried thyme
1/4 tsp. salt
1/8 tsp. freshly ground pepper
2 pkgs. (2 or 2.1 oz. each) frozen mini pjyllo pastry shells
12 oz. Gruyere cheese, cut into 30 3/4-inch cubes
Fresh parsley leaves, optional

Recipe



Heat oven to 425°F. In a medium bowl, combine tomatoes, oil, thyme, salt & pepper and toss to coat. Turn tomatoes out onto a jelly-roll pan, cut side up. Roast until tomatoes have softened & given up some of their juices, about 12 minutes. Let cool in pan 5 minutes.

Reduce oven temperature to 350°F. Arrange phyllo shells on a large cookie sheet. Place a piece of cheese & a tomato half side by side in each pastry shell. Bake until the cheese is melted & bubbly 5 to 8 minutes. Let cool about 3 minutes before seving. Top each tartlet with a parsley leaf, if desired. Serve hot. Makes 30 tartlets.

Phyllo pastry shells can be found in the freezer section of most supermarkets.