Fresh Herb Mini Tartlets
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Fresh Herb Mini Tartlets

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Stand: 5 minutes
  • Serves: 36

Ingredients & Directions

  • 3 egg
  • 1 cup heavy cream
  • 3 tablespoons chopped fresh herbs(basil and chives)
  • 2 tablespoons finely chopped shallot
  • 1/4 teaspoon ground black pepper
  • 1 dash ground red pepper
  • 1 cup finely shredded Swiss cheese(about 4 ounces)
  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

Heat the oven to 400°F.  Beat the eggs, heavy cream, herbs, shallots, black pepper and red pepper in a medium bowl with a fork or whisk.  Stir in the cheese. 

Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 12-inch square.  Cut into 36 (2-inch squares).  Press the pastry squares into 36 (1 1/2-inch) mini muffin-pan cups.

Spoon about 1 tablespoon egg mixture into each muffin-pan cup.

Bake for 15 minutes or until the filling is set and the pastries are golden brown.  Let the pastries cool in the pans on wire racks for 5 minutes.


Easy Substitution: You may substitute fresh rosemary and thyme for the basil and chives in this recipe.