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2

Gouda and Walnut Tartlets

Prep 20 min
Total 60 min
Ingredients 9
Servings 24

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

By Pillsbury Kitchens

June 2, 2011

Ingredients

box Pillsbury™ refrigerated pie crusts, softened as directed on box

eggs

1/4

cup half-and-half

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

Steps

Hide Images

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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Tartlet

Calories: 120
Calories from Fat: 70

% Daily Value

Total Fat: 8g; 12%
Saturated Fat 3 1/2g 17% Trans Fat 0g
Cholesterol: 30mg; 10%
Sodium: 180mg; 7%
Potassium: 30mg; 1%
Total Carbohydrate: 9g; 3%
Dietary Fiber 0g 0% Sugars 0g
Protein: 3g

% Daily Value*:

Vitamin A: 4%; 4%
Vitamin C: 2%; 2%
Calcium: 6%; 6%
Iron: 0%; 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;