Fresh Herb Mini Tartlets

Fresh Herb Mini Tartlets

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"Bite-sized quiches are always a crowd-pleasing appetizer, and this delectable puff pastry version is easy to make and ready to serve in just 45 minutes."

Ingredients

1 h 20 m servings 69 cals
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Original recipe yields 36 servings

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Nutrition

  • Calories:
  • 69 kcal
  • 3%
  • Fat:
  • 5.5 g
  • 8%
  • Carbs:
  • 2.8g
  • < 1%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 47 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the oven to 400 degrees 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.
  2. 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.
  3. Spoon about 1 tablespoon egg mixture into each muffin-pan cup.
  4. 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.

Footnotes

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

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