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Gouda and Walnut Tartlets

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

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  • prep time 20 min
  • total time 60 min
  • ingredients 9
  • servings 24
 

Ingredients

1
box Pillsbury® refrigerated pie crusts, softened as directed on box
2
eggs
1/4
cup half-and-half
2
teaspoons all-purpose flour
1/4
teaspoon salt
1 1/2
cups shredded Gouda cheese (6 oz)
1/3
cup chopped walnuts
1/3
cup chopped drained roasted red bell peppers (from 7.25-oz jar)
1/4
cup chopped fresh chives

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Tartlet
Calories
120
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
0g
0%
),
Cholesterol
30mg
30%;
Sodium
180mg
180%;
Total Carbohydrate
9g
9%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
2%;
Calcium
6%;
Iron
0%;
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.