These cheddar cheese tartlets are constructed out of a cheddar-cheese dough and then filled with a creamy cheese filling, and then topped with shredded cheddar before baking. Yum! They make the perfect appetizer for the holidays!
In life, there are those that love cheese and want to make it a part of every meal- and those that don't. As for me, I absolutely adore cheese! I can't imagine my burger without it, I make chicken dishes with cheese toppings, and a grilled cheese sandwich is probably my favorite thing to have for lunch!
So it should be no surprise that I would prepare a cheese appetizer at the holidays. But no ordinary cheese ball or cheese & cracker platter will do- it's these cheddar cheese tartlets that I dream about!
The tartlet itself is made with a cheddar cheese crust. Rolled out, cut into circles with a biscuit cutter This is an affiliate link: MomOf6 earns a commission if you purchase, at no additional cost to you. and nestled into a mini-muffin tin This is an affiliate link: MomOf6 earns a commission if you purchase, at no additional cost to you. .
Next comes the soft cheese filling, then the whole bite-sized tartlet is sprinkled with more shredded cheddar before you pop it into the oven and turn it into this golden goodness.
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Cheddar Cheese Tartlets Recipe
- 1¼ cups all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon cayenne pepper
- 1¼ cups shredded sharp cheddar cheese
- ½ cup of chilled butter, cut into ½ inch pieces
- 5 teaspoons (or so) ice water
- 1 cup cottage cheese
- ½ cup whipping cream
- 1¼ cups shredded sharp cheddar cheese
- 2 large eggs
- ¾ teaspoon salt
- ¼ teaspoon cayenne pepper
- Using a food processor, blend the flour, salt, and cayenne pepper.
- Add the shredded cheddar cheese and butter and process using on and off turns until coarse crumbs begin to form.
- Add the water 1 teaspoon at a time and blend using on and off turns to form a ball.
- Flatten the dough into a disc, wrap in plastic, and refrigerate for one hour. (This could be prepared up to one day in advance.)
- Using the food processor, blend cottage cheese and whipping cream until smooth.
- Add in one cup of the shredded cheddar cheese, eggs, salt, and cayenne pepper and blend well.
- Transfer to a medium bowl. (Can be made up to four hours ahead.)
- Preheat the oven to 350°. Using cooking spray, coat the bottoms of a tin of 30 mini muffin cups.
- Roll out the cheddar cheese pastry onto a lightly floured surface until ¼ inch thick.
- Cut out 2¾" rounds using a biscuit cutter.
- Place one round into each muffin cup and using your fingertip, press it into the cup.
- Spoon one heaping tablespoonful of the filling into each pastry cup.
- Bake tartlets until filling is nearly set about 30 minutes.
- Sprinkle the remaining ¼ cup of cheddar cheese over the tartlets and bake until the cheese and crust are golden and the feeling is completely
set, about 10 more minutes. - Allow
to cool for 10 minutes before removing from the pan. Serve warm.
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Shelley says
A bit time consuming to make but worth it. I made the crust up the day before and would do that again. I rolled dough out to 1/4″ with my rolling pin that measures and was only able to get 18. Had a bit of difficulty getting out of the pan, so need to really oil well next time. Very tasty – thanks for the recipe.
jacqueline cannon says
These were yum. Took them to my Lions meeting and they were a real hit. I’ll make them again and try them out on family, not sure if my grandchildren might find them s but too peppery. Easy to make, love that pastry.
Sharon Rowley says
So glad! I love hearing this!
Marge says
Do you use a metal or plastic blade in the food processor. Size of biscuit cutter. Sorry I’m visually impaired and need a little help but love to cook.
Sharon says
My food processor uses a metal blade. Hope that helps!
Erika says
Those look great and I bet they’re a hit with both adults and kids! I’ll keep this recipe in mind during this busy holiday month.
Amanda Matheny says
These sound delicious. Unfortunately, my son is allergic to dairy and I am trying to lose weight, and cheese is an extremely high calorie item, so I typically only eat it on sandwiches and things lately and in moderation. When I get off my diet though, this might be a scrumptious treat to try. I’ll just have to keep it far away from my little man.