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Fresh Herb Mini Tartlets Recipe

Fresh Herb Mini Tartlets Ingredients

  • 3 eggs
  • 1 cup weighty cream
  • 3 tablespoons fresh cut herbs (basil and chives)
  • 2 tablespoons finely cut shallots
  • Ample dash ground red pepper
  • 1 cup well shredded Swiss cheese
  • 1/2 (17.3 ounce) bundle Pepperidge Farm® Puff Pastry Linens (1 page), thawed


  1. Warmth the your oven to 400 levels F. Defeat the eggs, hefty cream, herbs, shallots, black pepper and red pepper in a medium sized container by using a fork or whisk. Mix within the cheese.
  2. Happen the pastry sheet with a casually floured surface area. Roll the pastry page into a 12-in . square. Reduce into 36 (2-” squares). Push the pastry squares into 36 (1 1/2-inches) little muffin-pan servings.
  3. Place about 1 tablespoon egg mixture into every single muffin-pan cup.
  4. Make for 15 minutes or until the filling is placed along with the pastries are gold dark brown. Allow the pastries great within the cookware on wire racks for 5 moments.
  5. Fresh Herb Mini Tartlets is ready to serve.

Preparation time: 20 minutes
Cook time: 15 minutes
Ready in: 1 hour 20 minutes
Yield: 36 mini appetizers

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