The tartlets turned out a bit bland - added chopped artichoke hearts, chopped cooked shrimp, 1 tb fresh parsley, 1/2 tsp garlic powder & 1 tsp cayenne powder. Will definitely use more herbs next time and sprinkle shredded cheese on top for a nice brown top.
UPDATE: Made this recipe again - same as above, except for fresh garlic and adding minced red onions & shredded mozz cheese on top. Had too much filling leftover and decided to try baking it inside cremini mushroom caps. One word - DELICIOUS!
Brushed the outside of the mushroom caps with a mixture of regular and garlic-infused olive oil, stuffed with filling, and drizzled dry white wine on top, followed by olive oil. Topped off with shredded mozz cheese. Baked approx. 5 minutes at 400, 15 minutes at 375 and then broiled for another 5 minutes for a nice golden top. Served hot out of the oven, it was a nice contrast to the phyllo tarts. Would change my recipe rating to 4.5 stars if 1/2 stars were an option. This one is definitely a keeper.