Tomato and Anchovy Phyllo Tartlets

Name: Tomato and Anchovy Phyllo Tartlets
Yield: 8 tartlets
Ingredients: 3 sheets of phyllo pastry; Melted butter; 16 slices of Canadian Mozzarella cheese; 2 tomatoes sliced and cut in half; 8 anchovy fillets cut in half; Pepper to taste; Olive oil

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Lunch
Hors D'oeuvres & Appetizers

This is the Tomato and Anchovy Phyllo Tartlets recipe.

Prep: 15 min
Cooking: 12 min - 15 min

Yields 8 tartlets

Ingredients

3 sheets of phyllo pastry
Melted butter
16 slices of Canadian Mozzarella cheese
2 tomatoes sliced and cut in half
8 anchovy fillets cut in half
Pepper to taste
Olive oil

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Preparation

Preheat oven to 400 °F (200 °C).

Brush 1 phyllo sheet lightly with butter. Top with 2 other sheets, brushing each lightly with butter. Cut layered sheets into 8 even squares. Place each square in buttered muffin cups.

Fill tartlets with a few slices of Canadian Mozzarella cheese, tomato slices and anchovy fillets. Season to taste with pepper and drizzle with olive oil. Bake for 12 to 15 minutes or until tartlets are golden.