Bacon & Sun-Dried Tomato Phyllo Tarts Recipe

Name: Bacon & Sun-Dried Tomato Phyllo Tarts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; 3/4 cup chopped onion (about 1 medium); 3/4 cup chopped green pepper (about 1 small); 3/4 cup chopped sweet red pepper (about 1 small); 1 garlic clove, minced; Dash dried oregano; 3 packages (1.9 ounces each) frozen miniature phyllo tart shells; 1 package (8 ounces) cream cheese, softened; 1-1/2 teaspoons lemon juice; 1/8 teaspoon salt; 1 egg, lightly beaten; 1/2 cup oil-packed sun-dried tomatoes, chopped and patted dry; 2 bacon strips, cooked and crumbled; 1 tablespoon minced fresh basil or 1 teaspoon dried basil; 1/2 cup crushed butter-flavored crackers; 1/2 cup shredded cheddar cheese

Servings: persons

2 teaspoons olive oil
3/4 cup chopped onion (about 1 medium)
3/4 cup chopped green pepper (about 1 small)
3/4 cup chopped sweet red pepper (about 1 small)
1 garlic clove, minced
Dash dried oregano
3 packages (1.9 ounces each) frozen miniature phyllo tart shells
1 package (8 ounces) cream cheese, softened
1-1/2 teaspoons lemon juice
1/8 teaspoon salt
1 egg, lightly beaten
1/2 cup oil-packed sun-dried tomatoes, chopped and patted dry
2 bacon strips, cooked and crumbled
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/2 cup crushed butter-flavored crackers
1/2 cup shredded cheddar cheese

1
Preheat oven to 350u00b0. In a large skillet, heat oil over medium-high heat. Add onion and peppers; cook and stir 6-8 minutes or until tender. Add garlic and oregano; cook 1 minute longer. Cool completely.
2
Place tart shells on ungreased
3
. In a large bowl, beat cream cheese, lemon juice and salt until smooth. Add egg; beat on low speed just until blended. Stir in tomatoes, bacon, basil and onion mixture.
4
Spoon 2 teaspoons filling into each tart shell. Top each with 1/2 teaspoon crushed crackers and 1/2 teaspoon cheddar cheese.
5
Bake 10-12 minutes or until set. Serve warm.
6
Freeze cooled baked pastries in freezer containers. To use, reheat pastries on a
7
in a preheated 350u00b0 oven 15-18 minutes or until heated through.

856

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 teaspoons olive oil, 3/4 cup chopped onion (about 1 medium), 3/4 cup chopped green pepper (about 1 small), 3/4 cup chopped sweet red pepper (about 1 small), and more.

Yes, Bacon & Sun-Dried Tomato Phyllo Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Bacon & Sun-Dried Tomato Phyllo Tarts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions