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Tomato, Basil and Olive Tartlets Recipe
Shortening for baking sheet
4 ounces Emmentaler cheese, grated to yield 1 1/3 cups, see cook's note
3 medium vine-ripened tomatoes, seeded and chopped into -inch pieces
1/2 cup plus 2 tablespoons thinly sliced fresh basil, divided
2 ounces (about 25) black olives, pitted and thinly sliced into strips
3 large eggs
1/3 cup plus 1 tablespoon milk
Kosher salt and freshly ground pepper to taste
Favorite 1 1/2-inch tartlet shells such as phyllo shells, see cook's note
Preheat the oven to 400° F.
In a medium bowl, toss together the cheese, tomatoes, 2 tablespoons of the basil and the olives.
In a small bowl, whisk together the eggs and the milk. Add the salt and pepper.
Place the tartlet shells on a lightly greased baking sheet. Fill each shell with about 1 teaspoon of the tomato mixture and top each with 2 teaspoons of the egg mixture. (For easier filling, pour the mixture from a glass measure.)
Bake until the filling is golden and set, about 16 minutes, rotating the baking sheets halfway through for even browning. Transfer the tartlets to a wire rack to cool. Sprinkle the tartlets with the remaining basil. Serve warm or at room temperature.
Cook's note: Emmentaler is a cow's-milk cheese with a nutty, mild flavor. Any Swiss-style cheese with small holes may be substituted. Miniature phyllo shells work well. Look for them in your grocery's freezer section.
Makes about 60 tartlets; analysis based on 1 tartlet.
71 calories (48 percent from fat), 4 grams fat (1 gram sat. fat), 8 grams carbohydrate, 2 grams protein, 92 mg sodium, 13 mg cholesterol, 25 mg calcium, trace fiber.
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