Appetizers & Drinks

Delicate petals of filo are filled with a savory herb cheese and topped with lush caramelized onions and sweet Zima™ tomatoes.

Makes 30 starters

15 SUNSET® Zima™ Tomatoes, cut in half crosswise
2 Tbsp butter
1 cup thinly sliced onions
----------------------------------------------------
4 oz cream cheese, softened at room temperature
1 egg
1 tsp finely minced fresh garlic
1/2 tsp kosher salt
1 Tbsp chopped mixed fresh herbs (such as basil, chive, tarragon, oregano)
-------------------------------------------------
2 boxes Athens mini fillo shells (30 shells total)

Preheat oven to 375°F.

Cut the tomatoes in half and set aside.

Heat a large sauté pan over medium heat. Melt butter then add the onions and slowly sauté till caramelized, stirring often, about 10 to 12 minutes. Set aside.

To make the cheese filling: Using a mixer, cream the cream cheese in a bowl. Then blend in the egg, garlic, salt and herbs. Mix until creamy and smooth. Set aside.

To make tartlets: Remove tart shells from box and plastic tray and place shells on a baking sheet. Spoon 1 teaspoon of filling into each shell. Next, evenly distribute the onions on top of the tarts. Place one tomato half, cut side up, on each of the tarts.

Bake tarts for about 10 to 12 minutes, or until golden brown and filling is firm to the touch. Serve warm or at room temperature.

Chef’s Notes: If making in advance, you can refrigerate cooled tarts then reheat in a 375°F oven till just warm, about 3-4 minutes. Sprinkle tops of tomato with a little sea salt for added flavor.