Gouda and Walnut Tartlets

(14)
2 reviews.
  • 20 min prep time
  • 60 min total time
  • 9 ingredients
  • 24 servings

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

Directions

  1. 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. 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. 3 Bake 19 to 22 minutes or until filling is set and edge is light golden brown. Cool 5 minutes; remove from pans.
  4. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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