This little hand-held tart is packed with flavor and is lovely served slightly warm, giving you the texture of the pastry, the seasoned custard, and the melted cheese. The secret is to use a blend of good-quality Swiss cheeses. This recipe uses a blend of Appenzeller (a herb-brined hard cheese) and Gruyère. Don’t be tempted to use generic ‘Swiss‘ cheese.Visit our "Top 10 Christmas Markets in Europe (Start Planning Your Holiday Trip to Europe!)" post – https://thecultureties.com/christmas-markets-in-europe
- 1 package of shortcrust or puff pastry. You can make your own favorite dough if you wish.
- 4 ounces grated cheese blend, see note above
- 2 large eggs
- 4 ½ fl ounces whole milk
- 4 ½ fl ounces heavy cream
- Pinch of salt and a good grind of black pepper
- Fresh grated nutmeg, to taste
- Pinch of Allspice
- Preheat oven to 400°F.
- On a floured surface roll pastry and using a large biscuit cutter, cut rounds, large enough to line a muffin tin.
- Combine eggs, milk, and cream, along with salt, pepper, and spices. Mix well.
- In each pastry cup, add an equal amount of the grated cheese blend.
- Top the cheese with the egg mixture, filling about 2/3 full.
- Bake in the oven for about 25 mins until the top is browned and the filling is set.
- Remove from the oven and allow to cool for about 5-10 minutes.
- Remove from muffin tin and enjoy slightly warm. Serve as an appetizer or with mixed salad.
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