Mini Gouda and Walnut Tartlets with Red Peppers
These elegant bite-sized tartlets combine rich, nutty Gouda cheese with crunchy walnuts and sweet roasted red peppers in flaky pastry shells. The creamy custard-like filling gets a fresh finish from chopped chives, creating perfect appetizers for parties, holiday gatherings, or special occasions. Using refrigerated pie crust makes these sophisticated-looking tartlets surprisingly easy to prepare, while the miniature size makes them ideal for entertaining.
Ingredients
- 1 box refrigerated Pillsbury Pie Crusts, 14.1 oz, 2 count, softened as directed on box
- 2 eggs
- ¼ cup half-and-halfheavy cream or whole milk1:1adds dairy
Cream makes richer, milk makes lighter
- 2 teaspoons all-purpose flour
- ¼ teaspoon salt
- 1 ½ cups shredded Gouda cheese, 6 ozGruyere or sharp cheddar1:1
Different flavor profile but similar melting properties
- ⅓ cup walnuts, chopped
- ⅓ cup roasted red bell peppers, chopped, drained, from 7.25-oz jar
- ¼ cup fresh chives, chopped
Instructions
- 1
Heat oven to 375°F and remove pie crusts from pouches, placing flat on work surface
- 2
Cut 12 rounds from each crust using a 2 1/2-inch round cutter
- 3
Press each round into bottom and up sides of ungreased miniature muffin cups, reserving dough scraps
- 4
Beat eggs with wire whisk in medium bowl
- 5
Beat in half-and-half, flour and salt until combined
- 6
Sprinkle cheese and walnuts into each crust-lined cup
- 7
Pour egg mixture into each cup
- 8
Sprinkle each tartlet with roasted peppers and chives
- 9
Bake 19 to 22 minutes or until filling is set and edge is light golden brown
- 10
Cool 5 minutes, then remove from pans
- 11
If desired, cut small shapes from rolled dough scraps and place on ungreased cookie sheets
- 12
Bake decorative cutouts 7 to 9 minutes until golden brown and top each tartlet
Tips
Reserve pie crust scraps to make decorative cutouts for an elegant finishing touch on your tartlets.
Make sure to drain roasted red peppers thoroughly to prevent the filling from becoming watery.
Cool tartlets for 5 minutes before removing to prevent the delicate crust from breaking.
Good to Know
Store completed tartlets covered in refrigerator for up to 3 days.
Can be assembled and refrigerated up to 4 hours before baking.
Serve at room temperature or slightly warm as appetizers.
Common Mistakes
Don't overbake or the custard filling will become rubbery and tough.
Ensure muffin cups are completely cool before removing to prevent crust breakage.
Substitutions
Nut-Free Alternatives
General Alternatives
Different flavor profile but similar melting properties
Cream makes richer, milk makes lighter
FAQ
Can I make these ahead of time?
Yes, these tartlets can be baked and stored in the refrigerator for up to 3 days, or assembled and chilled up to 4 hours before baking.
What if I don't have miniature muffin pans?
You can use regular muffin pans but will need to increase baking time and adjust crust size accordingly for fewer, larger tartlets.
Can I freeze these tartlets?
Baked tartlets can be frozen for up to 1 month. Thaw in refrigerator overnight and reheat briefly in a 300°F oven.