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Tomato and Gruyere Tartlets

Yield: 30 tartlets Prep 10 mins Bake 20 mins  425/350 degree F


  • 15 cherry tomatoes, halved
  • 1 teaspoon  olive oil
  • 1 teaspoon  chopped dried thyme
  • 1/4 teaspoon  salt
  • 1/8 teaspoon  freshly ground pepper
  • 2 2 - 2.1ounce packages frozen mini phyllo pastry shells*
  • 12 ounces  Gruyere cheese, cut into 30 3/4-inch cubes
  • Fresh parsley leaves (optional)


1. Heat oven to 425 degree F. In a medium bowl, combine tomatoes, oil, thyme, salt, and pepper and toss to coat. Turn tomatoes out onto a jelly-roll pan, cut-side up. Roast until tomatoes have softened and given up some of their juices, about 12 minutes. Let cool in pan 5 minutes.

2. Reduce oven temperature to 350 degree F. Arrange phyllo pastry shells on a large cookie sheet. Place a piece of cheese and a tomato half side by side in each pastry shell. Bake until the cheese is melted and bubbly, 5 to 8 minutes. Let cool about 3 minutes before serving. Top each tartlet with a parsley leaf, if desired. Serve hot. Makes 30 tartlets.


  • Can be found in the freezer section of most supermarkets.

Nutrition Facts

  • cal.(kcal)70,
  • Fat, total(g)5,
  • chol.(mg)12,
  • sat. fat(g)2,
  • carb.(g)3,
  • pro.(g)4,
  • sodium(mg)67,
  • Percent Daily Values are based on a 2,000 calorie diet