Crispy Tomato and Feta Phyllo Tartlets

Ingredients

• 30 item(s) mini phyllo shell(s)
• 5 medium plum tomato(es)
• 1/2 cup(s) crumbled feta cheese
• 1/4 cup(s) uncooked shallot(s), minced
• 1 Tbsp dill, chopped (plus extra for garnish)
• 2 tsp olive oil, extra virgin
• 1/2 tsp red wine vinegar
• 1/4 tsp kosher salt
• 1/8 tsp black pepper

Instructions

1. Preheat oven to 350° F.
2. Place phyllo shells on a baking sheet and bake until lightly crisp, about 5 to 6 minutes; cool to room temperature.
3. Meanwhile, halve tomatoes lengthwise and use a teaspoon to scoop out and discard pulp and seeds; dice tomatoes and place in a medium bowl. Add remaining ingredients to bowl; toss to mix and coat. Fill each shell with about 1 tablespoon tomato mixture; garnish with dill.

Notes

Yields 1 per serving.