Best 5 Swiss Cheese Tartlets Recipes
Embark on a culinary journey to create delectable Swiss Cheese Tartlets, a harmonious blend of flavors and textures. These bite-sized treasures offer a delightful balance between the nutty, slightly sweet flavor of Swiss cheese and the flaky, buttery crust. With just a few simple ingredients and a touch of your culinary artistry, you can create these elegant appetizers or delectable snacks that will impress your family and friends. Whether you're hosting a special occasion or simply seeking a delightful treat, our curated selection of recipes will guide you in crafting the perfect Swiss Cheese Tartlets.
Here are our top 5 tried and tested recipes!
SHRIMP TARTLETS
Fill mini tart shells with a cream cheese mixture, then top with seafood sauce and shrimp for a picture-perfect look and delightful taste. This recipe makes a fantastic appetizer, and several make a fast, light meal. -Gina Hutchison, Smithville, Missouri
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- Beat the first 5 ingredients until blended. Place tart shells on a serving plate. Fill with cream cheese mixture; top with cocktail sauce and shrimp., Refrigerate until serving. If desired, sprinkle with parsley and serve with lemon wedges.
Nutrition Facts : Calories 61 calories, Fat 4g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 143mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
SWISS CHEESE TARTLETS
I have been making these for the last 30 years, always with success. They have a wonderful flavour. I even love them cold.
Provided by bert2421
Categories Cheese
Time 40m
Yield 24-30 tartlets
Number Of Ingredients 6
Steps:
- Fry bacon til crisp and set to drain on paper towels.
- Pour off some of the bacon fat, and add onions.
- Cook over medium heat until transparent and tender.
- Combine eggs, sour cream, onion, cheese and a dash of salt and pepper to taste.
- Crumble cooled bacon or chop in small pieces and add to the mixture.
- Stir til cheese is melted and pour into shells.
- Bake at 375 for 20-25 minutes or until golden brown and bubbly.
- Serve at once or make ahead and reheat.
BASLER KAESWAIE (SWISS CHEESE TART)
Recipe by Nick Malgieri: "You may be surprised to learn, however, that every year the Swiss city of Basel puts on an impressive three-day carnival bash called Fasnacht, in which its citizens party all night, watch fabulous parades and costumes, and indulge in the best in traditional food and drink. Baslers have been doing Fasnacht since the Middle Ages, but with a twist: After the Reformation, Protestant Basel moved its carnival to the Monday after Ash Wednesday, asserting its religious independence from Rome. Fastnacht gets underway at Morgestraich ("morning strike"), a thrilling moment to witness. People start milling around the city center's market square around 2 a.m., and you can feel the excitement and anticipation building. By 3:30 the square is as packed as Times Square on New Year's Eve. Precisely at 4, all the lights go out as a cry of celebration rumbles through the crowd. Then the faint sound of drums and piccolos wafts into the square as the fife, drum, and lantern-toting cliques, the official carnival societies, begin to converge from all sides. The pre-dawn darkness is illuminated only by the lanterns atop the drummers' and piccolo players' masks, though each clique also sports a single 5-foot high rectangular lantern depicting its yearly theme in words and pictures. As the day begins to dawn, the lights come back on and many head to a favorite restaurant or Kaeller (the cliques' private headquarters, open to the public during Fasnacht) for a fortifying meal. Delicacies include Maehlsuppe (brown flour soup), an unappetizing name for a really delicious onion soup; Kaeswaie or cheese tart (see recipe below); and Ziebelewaie or onion tart, first cousins of the quiche, only better. All that salty food needs to be washed down with plenty of beer, which flows more generously during Fasnacht than the Rhine, the storied river that divides Basel in half. Good Baslers look forward to Fasnacht every year to also eat Kiechli, a deep-fried pastry like a funnel cake covered with sugar, and Faschtewaie, a buttery roll sprinkled with caraway seeds. Later that day after everyone has had a fortifying nap, followed by much parading by cliques, their members decked out in fantastic get-up. Tuesday is Kinderfasnacht or children's carnival during the day, with fanciful costumes and lots of Kiechli. Tuesday evening, the cathedral square is the scene of the reading of the lanterns. Each clique writes satirical, sarcastic or critical verses on its main lantern. They may be about events in Basel, Switzerland or elsewhere in the world, but are always hilarious. Wednesday afternoon is another parade as on Monday, though throughout Fasnacht portions of cliques march around the city 24 hours a day, keeping the upbeat mood from flagging. Wednesday evening, as Fasnacht begins to draw to a close, there is the famous brass concert in the Barfuesserplatz. One player carries the melody and all the others play out of tune sending most observers for something a little stronger than Maehlsuppe! Fasnacht officially ends at daylight on Thursday, when the normally staid and formal Baslers return to work and their regimented daily lives."
Provided by Annacia
Categories Cheese
Time 45m
Yield 1 10 inch tart
Number Of Ingredients 10
Steps:
- Set a rack in the lowest level of the oven and preheat to 375 degrees.
- For the dough, combine the dry ingredients in the bowl of a food processor fitted with the steel blade and pulse several times to mix. Add the butter and pulse until the butter is in 1/4-inch pieces. Add the water and pulse until the dough forms a ball. Invert the dough to a floured work surface, carefully remove the blade, and form it into a thick disk.
- Flour the dough and roll it to a 12-inch disk. Fold the dough in half and transfer it to a 10-inch tart pan with removable bottom, lining up the fold with the diameter of the pan. Unfold the dough into the pan and press it well into the bottom and side of the pan. Use a bench scraper or the back of a knife to sever the excess dough at the rim of the pan.
- Toss the cheese with the flour and evenly distribute it on the pastry crust. Whisk the remaining ingredients together and pour over the cheese.
- Bake the tart until the crust is baked through and the filling is set and well colored, about 25 to 30 minutes.
- Cool the tart briefly on a rack and unmold it to a platter; serve immediately or later at room temperature.
- Serving: Unmold the tart and slide it off the pan base onto a platter. Serve warm or at room temperature as a first course or as the main course of a light meal with a mixed salad.
- Storage: Keep the tart at room temperature on the day it is baked. Wrap and refrigerate leftovers and bring to room temperature or heat briefly at 350 degrees before serving again.
Nutrition Facts : Calories 3088.2, Fat 210.9, SaturatedFat 124.3, Cholesterol 1157.9, Sodium 3839.3, Carbohydrate 178.8, Fiber 5.7, Sugar 2.7, Protein 119.3
CHEESE TARTLETS
Number Of Ingredients 14
Steps:
- 1. Place flour and salt into mixing bowl. Cut chilled butter in pea-size bits into flour and work mixture until texture of oatmeal. (Pastry can also be made in food processor.) Beat egg yolk with cold water and oil. Make a well in center of flour-butter mixture and pour in egg. Mix with fork and press dough into ball. 2. Wrap well and refrigerate for 1 hour. Roll on lightly floured surface to 1/8 -inch thick fit into a 10-inch pie plate or a 24-cup (1 1/2 -inch each) muffin pan. Prick well with fork and refrigerate.Cheese filling:*Sprinkle a bit of Swiss cheese in uncooked shell, pressing cheese lightly into pastry. Refrigerate. Beat eggs, cream, salt, pepper and nutmeg together. Fill chilled shells and sprinkle with remaining grated Swiss cheese. Bake small shells in a preheated 400° F oven for 12 to 15 minutes or until puffed up and golden. For 10-inch shell, bake in a preheated 400° F oven for 25 to 30 minutes or until puffed and golden. Remove from oven and serve slightly warm.
Nutrition Facts : Nutritional Facts Serves
SWISS-BACON SPINACH TARTLETS
I developed this recipe as a way to entice my husband to eat spinach. When I first made the tarts for Christmas, they disappeared within minutes. Guests were surprised when I told them the key ingredient!-Kimberly Carr, Akron, Ohio
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 15 appetizers.
Number Of Ingredients 11
Steps:
- In large skillet over medium heat, cook bacon until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. Saute onion and garlic in drippings until tender. , Reduce heat to medium. Stir in the spinach, sugar, Worcestershire sauce, salt, pepper and Liquid Smoke if desired; heat through. Stir in the bacon., In each tart shell, layer 1 teaspoon of Swiss cheese, 1 tablespoon of spinach mixture and another teaspoon of cheese. Place on an ungreased baking sheet. , Bake at 350° for 12-15 minutes or until cheese is melted. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 91 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 199mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
Tips:
- Use a sharp knife to cut the phyllo dough, as a dull knife can tear the dough and make it difficult to work with.
- If you don't have a tart pan, you can use a muffin tin instead. Just be sure to grease the muffin tins well before adding the phyllo dough and filling.
- You can use any type of cheese you like in these tartlets. Swiss cheese is a classic choice, but you could also try cheddar, mozzarella, or feta.
- If you're short on time, you can use pre-made phyllo dough. Just be sure to thaw it according to the package directions before using.
- These tartlets can be served warm or cold. They're also great for make-ahead meals.
Conclusion:
Swiss cheese tartlets are a delicious and easy-to-make appetizer or snack. They're perfect for parties or potlucks, and they're also a great way to use up leftover phyllo dough. With just a few simple ingredients, you can create a delicious and impressive dish that everyone will love.
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