Tomato Tartlets

• 2 cups fresh dieced tomatoes (I use a can of petite diced tomotoes)
• 1/3 cup diced green onions
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh basil or thyme, optional
• 1 cup shredded Jack cheese
• 1/2 cup mayo
• 2 pkgs Athena mini-phyllo tarts (15 per box)

1. Mix together tomatoes, green onions, salt pepper and basil together.
2. Place in colander to drain off excess juice. (I just drain the
3. tomatoes in the colander with salt and pepper).
4. Once drained I added in the other stuff. Mix shredded cheese and mayo
5. together - fold into tomato mixture.
6. Then, I put about 1 teaspoon of stuff in the filo dough cups - place on
7. a baking sheet - I spray or wipe with a bit of oil so they don't stick.
8. Bake in a 375 degree oven for 10-12 minutes or until the mixture looks
9. hot and melted. Serve.

tomatoes, green onions, salt, black pepper, fresh basil, cheese, mayo, tarts

Taken from www.epicurious.com/recipes/member/views/tomato-tartlets-50171828 (may not work)