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Gouda and Walnut Tartlets




Source of Recipe


RC


Recipe Introduction


Great for the HOLIDAYS!


List of Ingredients




1 (15-oz.) pkg. Pillsbury Refrigerated Pie Crusts

2 eggs

1/4 cup half-and-half

2 teaspoons Pillsbury BEST All Purpose or Unbleached Flour

1/4 teaspoon salt

6 oz. (1 1/2 cups) shredded Gouda cheese

1/3 cup chopped walnuts

1/3 cup chopped drained roasted red bell peppers (from 7.25-oz. jar)

1/4 cup chopped fresh chives

Recipe



Heat oven to 375 F. Microwave both crust pouches on DEFROST for 20 to 40 seconds to soften. Remove crusts from pouches. Unfold crusts. with 2 1/2-inch round cutter, cut 12 rounds from each crust. Press each round in bottom and up sides of ungreased miniature muffin cup. Reserve dough scraps.

Beat eggs in medium bowl. Add half-and-half, flour and salt; beat well. Sprinkle cheese and walnuts into each crust-lined cup. Pour egg mixture into each cup. Sprinkle each with roasted peppers and chives.

Bake at 375 F. for 19 to 22 minutes or until filling is set and edges are light golden brown. Cool 5 minutes; remove from pans.

If desired, cut small star or other shapes from dough scraps that have been rolled together; place on ungreased cookie sheets. Bake at 375 F. for 7 to 9 minutes or until golden brown. Top each tartlet with baked cutout. Store in refrigerator.

24 tartlets