Tomato Pie Tarts

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At my recent house warming party, I went with a Southern hors d'oeuvres menu.  In honor of the flavors of the south, you can't forget the tomato pie.  I adapted the recipe from Southern Living's November 2011 magazine.  The version below includes the adaptations I made to this recipe.  The original recipe is linked in the notes section.  The original recipe used canned tomatoes, but I stewed down my own fresh tomatoes with basil and garlic for a fresher flavor.  I also chose to use Phyllo shells opposed to pie crust.  This provided each bite sized tart with a texture explosion in your mouth.  


Ingredients

3 packages of phyllo shells (15 each pack)
7-8 vine ripened tomatoes, cubed
3-4 cloves of garlic, minced
1/4 cup of roughly chopped basil
1 tablespoon olive oil
Salt and pepper to taste
2/3 cup mayonnaise
1/2 cup grated Parmesan cheese
1/4 cup (1 oz.) freshly shredded Cheddar cheese
1/4 cup (1 oz.) freshly shredded mozzarella cheese
Garnish: fresh basil leaves

1. Preheat broiler.
2. In a large saute pan, heat oil on medium-high heat.  Add garlic and stir for 30 seconds. Then, add tomatoes, basil, and salt and pepper.  Cook the tomatoes mixture down for about 5 minutes.  Strain the mixture.
3. In a medium bowl, mix the mayonnaise, Parmesan, Cheddar, and mozzarella cheeses.    Set aside.
4. Fill each phyllo shell with tomato mixture and place on an ungreased cookie sheet.  Top each tomato filled shell with about a teaspoon of the mayonnaise mixture.  
5. Broil until the tops are lightly browned (this happened in about 30 seconds so keep an eye on it).  

Serve immediately.  Makes 45 shells.

*Notes*

Find the original recipe below.  

http://www.myrecipes.com/recipe/tiny-tomato-tarts-50400000117055/

Picture from: http://www.myrecipes.com/recipe/tiny-tomato-tarts-50400000117055/

Spaghetti with Two-Cheese Sauce

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This was dinner tonight, though mine didn't look this photogenic.  I used this recipe from Cooking Light's July 2011 magazine.  I made a few changes (as always) based on the ingredients I had on hand.  I used regular thin spaghetti for the pasta opposed to the linguine called for in the recipe.  I also substituted low-fat ricotta cheese for the mascarpone cheese.  With this substitution, I not only get to save on calories, but I also get to save a few dollars.  Some other suggestions would be to add some cubed, precooked chicken breast, substitute regular pasta for whole grain, or add some cooked zucchini or summer squash.  The recipe was very simple and quick, just like advertised in the magazine.  

8 ounces uncooked linguine (or thin spaghetti)

1 cup 1% milk

2 tablespoons chopped fresh basil divided

1/2 tsp. salt

1/8 tsp. black pepper

1 tablespoon extra-virgin olive oil

1 tablespoon all-purpose flour

1/2 cup shaved fresh Parmigiano-Reggiano cheese, divided

1 1/2 tablespoons mascarpone cheese (or ricotta cheese)

1.  Cook pasta according to package directions, omitting salt and fat.  Drain; keep warm.

2.  While pasta cooks, combine milk, 2 teaspoons basil, salt, and pepper in a bowl; stir milk mixture with a whisk.

3.  Heat a small saucepan over medium heat.  Add oil to pan, swirl to coat.  Add flour to pan, and cook for 2 minutes, stirring constantly.  (It may not take all of 2 minutes, but cook the flour until it begins to change color) Add milk mixture; cook for 3 minutes or until slightly thickened, stirring frequently.  (The basil likes to stick to the whisk)

4.  Remove from the heat, and add some of the Parmigiano-Reggiano cheese, reserving some for sprinkling on top of each plate, and the mascarpone cheese to the milk mixture.  Add cheese mixture to pasta; toss to combine.  Sprinkle with remaining basil.  

Yield: 4 servings (1 cup pasta mixture)