Savory Gruyere Tartlets
Savory Gruyere Tartlets
Ingredients
For the Tartlet Shells
- 1 package Refrigerated pie crusts, containing 2 crusts
For the Filling
- 1 tablespoon Olive oil
- 1 tablespoon Unsalted butter
- 1 Shallot, finely chopped
- 2 Garlic, cloves, minced
- 1 teaspoon Fresh thyme, chopped
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper, freshly ground
- 2 Large eggs
- 1/2 cup Heavy cream
- 4 ounces Gruyere cheese, shredded
- 1 tablespoon Fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. Lightly grease four 4-inch tartlet pans or a standard muffin tin.
⏱️ 10 min•🌡️ 375°F - 2
In a large skillet, heat the olive oil and unsalted butter over medium heat. Add the chopped shallot. Sauté for 3 to 5 minutes, or until the shallot is softened and translucent.
⏱️ 5 min - 3
Stir in the minced garlic and chopped fresh thyme. Cook for another 1 minute until fragrant. Remove the skillet from heat and season the shallot mixture with 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper. Set aside to cool slightly.
⏱️ 2 min - 4
Unroll the refrigerated pie crusts. Using a 5-inch round cookie cutter or a glass, cut out 4 circles from the pie crusts. Gently press each pastry circle into the prepared tartlet pans or muffin tin, crimping the edges as needed.
⏱️ 5 min - 5
In a medium bowl, whisk together the large eggs and 1/2 cup of heavy cream until well combined. Stir in the 4 ounces of shredded Gruyere cheese.
⏱️ 3 min - 6
Divide the cooled shallot mixture evenly among the four tartlet shells. Pour the egg and cheese mixture over the shallots, filling each shell about three-quarters full.
⏱️ 3 min - 7
Bake in the preheated oven for 20 to 25 minutes, or until the tartlets are golden brown and the filling is set. A knife inserted into the center should come out clean.
⏱️ 25 min•🌡️ 375°F - 8
Carefully remove the tartlets from the oven and let them cool in the pans for 5 minutes before transferring to a wire rack. Garnish with chopped fresh parsley before serving warm.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Savory Gruyere Tartlets
Ingredients
For the Tartlet Shells
- 1 package Refrigerated pie crusts, containing 2 crusts
For the Filling
- 1 tablespoon Olive oil
- 1 tablespoon Unsalted butter
- 1 Shallot, finely chopped
- 2 Garlic, cloves, minced
- 1 teaspoon Fresh thyme, chopped
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper, freshly ground
- 2 Large eggs
- 1/2 cup Heavy cream
- 4 ounces Gruyere cheese, shredded
- 1 tablespoon Fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. Lightly grease four 4-inch tartlet pans or a standard muffin tin.
⏱️ 10 min•🌡️ 375°F - 2
In a large skillet, heat the olive oil and unsalted butter over medium heat. Add the chopped shallot. Sauté for 3 to 5 minutes, or until the shallot is softened and translucent.
⏱️ 5 min - 3
Stir in the minced garlic and chopped fresh thyme. Cook for another 1 minute until fragrant. Remove the skillet from heat and season the shallot mixture with 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper. Set aside to cool slightly.
⏱️ 2 min - 4
Unroll the refrigerated pie crusts. Using a 5-inch round cookie cutter or a glass, cut out 4 circles from the pie crusts. Gently press each pastry circle into the prepared tartlet pans or muffin tin, crimping the edges as needed.
⏱️ 5 min - 5
In a medium bowl, whisk together the large eggs and 1/2 cup of heavy cream until well combined. Stir in the 4 ounces of shredded Gruyere cheese.
⏱️ 3 min - 6
Divide the cooled shallot mixture evenly among the four tartlet shells. Pour the egg and cheese mixture over the shallots, filling each shell about three-quarters full.
⏱️ 3 min - 7
Bake in the preheated oven for 20 to 25 minutes, or until the tartlets are golden brown and the filling is set. A knife inserted into the center should come out clean.
⏱️ 25 min•🌡️ 375°F - 8
Carefully remove the tartlets from the oven and let them cool in the pans for 5 minutes before transferring to a wire rack. Garnish with chopped fresh parsley before serving warm.
⏱️ 5 min