Tuesday, September 6, 2016

Cheese Tartlets

Part II of our Julia Child's experiment...as it turns out, this dessert is quite easy to throw together and a crowd pleaser for sure!  This will certainly be a staple for cocktail parties to come!

Julia Child's Cheese Tartlet (slightly tweaked)

You will need 12 4-inch diameter tartlet pans or one standard size muffin pan for making 12 muffins

Pie dough for 12 tartlets (enough dough for 2 9-inch crusts) 
2 ounces any good melting cheese (like gouda or fontina) 
2/3 cup creme fraiche, sour cream or Greek yoghurt
1 large egg 
1/2 teaspoon salt**
 Dash of cayenne pepper sauce (I used Frank’s
Dash of Worcestershire sauce

Preheat oven to 425 degrees.

Roll out pie dough to 1/8 inch thickness and cut into circles a little bigger than the tops of the tins in a muffin tin pan. Press pie dough circles into tins, with pie crusts coming most of the way to the tops of the tins.

Place grated cheese in each tin, filling almost to tops of tins. Mix remaining ingredients together and pour a little of this mixture into each muffin tin, filling almost to tops of tins. (NOTE: You can add a sprinkle of dried herbs as a garnish here – totally optional and mostly for a garnish)
Place filled muffin tins on top of a baking sheet and bake for 15 to 18 minutes, until lightly browned and set in centers.
** Salt may not be needed if a salty cheese is used. 
Taste your cheese before deciding how much salt to add.
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