6 strips bacon, chopped
8 large sheets phyllo pastry dough
3 to 4 tablespoons butter, melted
1 block soft garlic and herb cheese, such as Boursin, crumbled
Salt and ground black pepper
Preheat oven to 350F.
Place a small skillet over medium heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add the bacon to the pan and cook until golden brown and crispy, about 5 minutes. Remove the bacon to a paper towel-lined plate and cool.
Cut each phyllo sheet in half lengthwise then in thirds widthwise, making 6 squares from each sheet. On a clean surface, lay down one square of phyllo, brush it evenly with melted butter, and lay another sheet over it, rotating the sheet slightly to offset it from the first. Continue brushing the sheets with melted butter and laying them down in a rotating, overlapped manner to make a star pattern that is 8 sheets thick. Push it down into one well of a large, six-cup muffin pan, letting the excess dough stick up from the cup. Repeat this process with the rest of the phyllo to line each well of the muffin pan.
In a medium-size mixing bowl, whisk together the eggs with the soft cheese, reserved bacon and some salt and pepper. Divide this mixture evenly between the cups.
Bake tartlets until set and light golden brown on top, about 20 minutes.