Corn And Sun-Dried Tomato Tartlets - cooking recipe

Ingredients

4 sheets phyllo dough
2 None eggs, lightly beaten
2 None egg whites
1/2 cup heavy cream
1/3 cup grated Cheddar cheese
1 can (7 oz) corn kernels, drained
1/3 cup finely chopped semi-dried tomatoes
1 tbsp finely chopped chives

Preparation

Preheat the oven to 350\u00b0F. Grease a 6-cup muffin pan.
Stack sheets of phyllo dough on a work surface, spraying no stick cooking spray between sheets. Cut in half lengthwise. Cut each half into 3 squares. Line the muffin cups with phyllo dough squares. Bake 5-7 mins, or until lightly browned.
Whisk egg, egg whites, cream and cheese in a medium bowl. Divide corn, tomato and chives among tart shells. Pour egg mixture over top. Bake 15-20 mins, or until just set in the center. Let stand for 5 mins before serving.