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Gouda and Walnut Tartlets

Gouda and Walnut Tartlets
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Impress guests easily with an attractive and tasty appetizer. Refrigerated pie crust takes a bow for the timesaving shortcut.

Prep Time:
20 Min
Total Time:
1 Hr
Makes:
24 tartlets
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INGREDIENTS
1box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
2eggs
1/4cup half-and-half
2teaspoons all-purpose flour
1/4teaspoon salt
1 1/2cups shredded Gouda cheese (6 oz)
1/3cup chopped walnuts
1/3cup chopped drained roasted red bell peppers (from 7.25-oz jar)
1/4cup chopped fresh chives
DIRECTIONS
1.Heat oven to 375°F. Remove pie crusts from pouches; place flat on work surface. With 2 1/2-inch round cutter, cut 12 rounds from each crust. Press each round in bottom and up sides of ungreased miniature muffin cup. Reserve dough scraps.
2.In medium bowl, beat eggs with wire whisk. Beat in half-and-half, flour and salt. Sprinkle cheese and walnuts into each crust-lined cup. Pour egg mixture into each cup. Sprinkle each with roasted peppers and chives.
3.Bake 19 to 22 minutes or until filling is set and edge is light golden brown. Cool 5 minutes; remove from pans.
4.If desired, cut small star or other shapes from dough scraps that have been rolled together; place on ungreased cookie sheets. Bake 7 to 9 minutes or until golden brown. Top each tartlet with baked cutout. Store in refrigerator.

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