Preheat the oven to 375 degrees. Coat 24 miniature muffin cups with cooking spray.
Place 1 phyllo sheet on a work surface. Coat with cooking spray. Top with 3 more sheets, coating each with cooking spray. Cut the sheets in thirds lengthwise, and then in quarters crosswise to get 12 squares. Press each square in to a muffin cup to form a shell with jagged edges. Repeat with the remaining sheets to line the remaining muffin cups.
Bake for 5 minutes, or until golden.
Meanwhile in a food processor, combine the ricotta cheese, goat cheese or feta cheese, and egg white. Process until smooth. Add the scallion, basil, garlic, and tomatoes. Pulse briefly to mix. Spoon into the tart shells. Bake for 5 minutes, or until lightly puffed and heated through.
Makes 24 tartlets. Per serving of 3 tartlets: 100 calories, 3.5g fat, 1.5g saturated fat, 5g protein, 13g carboydrates, 0g dietary fiber, 5mg cholesterol, 200 mg sodium.
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|Serving Size: 1 Serving (40g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 21 (33%)|
|Amt Per Serving||% DV|
|Total Fat 2.3g||3 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 7.1mg||2 %|
|Sodium 170mg||6 %|
|Potassium 230.3mg||6 %|
|Total Carbohydrate 7g||2 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 6.2g|
|Protein 4.3g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 63
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