These little tartlets are perfect for a light lunch-and only take 10 minutes to put together. This recipe calls for a phyllo crust, but you can also make your own tart dough or line the tins with puff pastry for that crisp crunch. This recipe comes to us from Lorna of The Cookbook Chronicles.
- 4 sheets of phyllo
- 1 tablespoon olive oil
- 1 large egg
- 1/4 cup whole milk
- 1/3 teaspoons fresh thyme, chopped
- tiny pinch of red pepper flakes (optional)
- 2 ounces brie
- 2 baby zucchini, thinly sliced
- 8 cherry tomatoes, halved
- kosher salt and black pepper to taste
- extra virgin olive oil and aged balsamic (optional) for garnish
Preheat the oven to 350 degrees.
Cut the phyllo into squares so they fit generously inside two, individual-sized tart rings.
Brush each layer of phyllo with a bit of olive oil, and layer them inside the tart rings, taking care to arrange the phyllo so it comes up to the top of each tart ring.
In a bowl, whisk together the egg, milk, thyme, red pepper flakes (if using), and season with salt and pepper.
Lay 1 ounce of brie in the bottom of each tart, and divide the zucchini and cherry tomatoes equally amongst them.
Spoon the egg mixture over top until the tarts are 3/4 full. (You may not need to use it all.)
Bake the tarts on a baking sheet for about 30 minutes or until the phyllo is lightly browned.
Drizzle with olive oil and balsamic if using, to finish.