cheddar cheese tartlets


Categories: Appetizers, Posted by Sandy Bergsten - Comments (0)

Ingredients:

I cup cottage cheese

½ cup whipping cream

1 1/2 cup shredded sharp cheddar cheese (divided)

2 large eggs

½ tsp salt

¼ tsp cayenne pepper

1/3 cup finely chopped green onion

Cheddar Pastry (recipe below)

Mini muffin nonstick pans (for 36-48)

2 ½ inch round cutter

 

Directions:

Make pastry below, cover and refrigerate for at least one hour.

Blend cottage cheese and whipping cream in a food processor until smooth. Add 1 cup shredded cheddar, eggs, salt, and cayenne blend well. Transfer to a bowl and stir in chopped green onion. Set aside.

Preheat oven to 350 degrees. Spray muffin tins lightly with cooking spray. Roll out cheddar pastry on a lightly floured surface to a scant 1/8 inch. Cut into 2 ½ inch rounds. Gather scraps and re-roll until all pastry is used. Place a round in each muffin cup, pressing down lightly. Spoon one heaping tablespoon of filling into each pastry.

Bake tartlets until filling is almost set, about 20 minutes. Remove from oven and sprinkle with lightly with reserved shredded cheddar. Return to the oven and continue baking until cheese and crust are golden about 10 more minutes.

Cool for 10 minutes in muffin tins then remove from pans and let cool on racks completely. Place cool tartlets in Ziploc bags in a single layer. Freeze for up to three weeks.

To reheat re-warm uncovered in a preheated 350 degree oven until heated through, approximately 12 minutes.

 

Makes 36-48 tartlets

 

 

cheddar pastry

Ingredients:

1 ¼ cups flour

¼ tsp salt

¼ tsp cayenne pepper

1 ¼ cups shredded sharp cheddar cheese

½ cup chilled unsalted butter cut into ½ inch cubes

5 teaspoons ice water (approximately)

 

Directions:

Blend flour, salt and cayenne in processor. Add cheese and butter and pulse until course crumbs form. Blend in enough ice water by teaspoonfuls until small moist clumps form.

Gather into a ball, flatten into a disk, wrap in plastic wrap and refrigerate for at least one hour. (Can be made 1 day in advance). Before rolling soften slightly at room temperature.

 

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