Fresh Herb Mini Tartlets

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.
  • thaw: 40 minutes
  • prep: 20 minutes
  • bake: 15 minutes
  • stand: 5 minutes
  • Serves: 36



  • 3 egg
  • 1 cup heavy cream
  • 3 tablespoons chopped fresh herbs(basil and chives)
  • 2 tablespoons finely chopped shallot
  • 1/4 teaspoon ground black pepper
  • 1 dash ground red pepper
  • 1 cup finely shredded Swiss cheese(about 4 ounces)
  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed


  1. Heat the oven to 400°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.

Tartlets Recipe

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