Corn And Sun-Dried Tomato Tartlets

1. 1

   Preheat the oven to 350u00b0F. Grease a 6-cup muffin pan.

2. 2

   Stack sheets of phyllo dough on a work surface, spraying no stick cooking spray between sheets. Cut in half lengthwise. Cut each half into 3 squares. Line the muffin cups with phyllo dough squares. Bake 5-7 mins, or until lightly browned.

3. 3

   Whisk egg, egg whites, cream and cheese in a medium bowl. Divide corn, tomato and chives among tart shells. Pour egg mixture over top. Bake 15-20 mins, or until just set in the center. Let stand for 5 mins before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.