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Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
1/3 cup dry bread crumbs
1 (8 oz) pkg cream cheese, softened
3/4 cup cottage
1/2 cup shredded Swiss cheese
1 tbsp flour
1/4 tsp dried basil, crushed
1/8 tsp garlic powder
2 eggs
Sour cream
Garnish, sliced rip olives, chives or roasted red pepper
For crust, spray muffin pan that holds 24 cups with cooking spray. Sprinkle bread crumbs on bottom and sides to coat. Shake pans to remove excess crumbs and set aside
In a bowl, combine next 6 ingredients. Beat jut until fluffy. Add eggs, beat on low speed just until combined. Do not over beat. Fill each muffin cup with 1 tbsp of cheese mixture. Bake at 375 for 15 minutes or until centers appear set. (Tarts will puff during baking and deflate as they cool.) Cool in pat 10 minutes. Remove from pans. Cool thoroughly on wire racks.
To serve, spread tops with sour cream and garnish.
NOTES:
Refrigerate: Baked and cooled tarts can be refrigerated up to 48 hours and set at room temperature at least 30 minutes before serving. Spread sour cream and garnishes just before serving.
Freeze: Bake and cool tarts. Do not add topping and garnish. Freeze, uncovered, on wire racks about 1 hour or until firm. Transfer to freezer bag or container. Seal, label and place in the freezer. To thaw, let stand, loosely covered, at room temperature about 2 hours or in the refrigerator overnight. Spread with sour cream and garnish as desired.
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HERBED CHEESE TARTS
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Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
1/3 cup dry bread crumbs
1 (8 oz) pkg cream cheese, softened
3/4 cup cottage
1/2 cup shredded Swiss cheese
1 tbsp flour
1/4 tsp dried basil, crushed
1/8 tsp garlic powder
2 eggs
Sour cream
Garnish, sliced rip olives, chives or roasted red pepper
For crust, spray muffin pan that holds 24 cups with cooking spray. Sprinkle bread crumbs on bottom and sides to coat. Shake pans to remove excess crumbs and set aside
In a bowl, combine next 6 ingredients. Beat jut until fluffy. Add eggs, beat on low speed just until combined. Do not over beat. Fill each muffin cup with 1 tbsp of cheese mixture. Bake at 375 for 15 minutes or until centers appear set. (Tarts will puff during baking and deflate as they cool.) Cool in pat 10 minutes. Remove from pans. Cool thoroughly on wire racks.
To serve, spread tops with sour cream and garnish.
NOTES:
Refrigerate: Baked and cooled tarts can be refrigerated up to 48 hours and set at room temperature at least 30 minutes before serving. Spread sour cream and garnishes just before serving.
Freeze: Bake and cool tarts. Do not add topping and garnish. Freeze, uncovered, on wire racks about 1 hour or until firm. Transfer to freezer bag or container. Seal, label and place in the freezer. To thaw, let stand, loosely covered, at room temperature about 2 hours or in the refrigerator overnight. Spread with sour cream and garnish as desired.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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