Watercress Cheese Tartlets
Elevate your appetizer game with these irresistible Watercress Cheese Tartlets, a perfect combination of buttery homemade pastry and a creamy, savory filling. Featuring the delicate peppery notes of fresh watercress, harmonized with the rich flavors of Gruyere and cream cheese, these mini tarts are baked to golden perfection. The recipe combines simple yet elegant ingredients, such as a flaky hand-rolled crust and a luxurious custard enriched with a hint of nutmeg for a subtle warmth. Perfect for brunch gatherings, cocktail parties, or as a sophisticated snack, these tartlets are easy to prepare and serve either warm or at room temperature. Impress your guests with these bite-sized delights that strike the ideal balance between flavor and presentation! Keywords: watercress tartlets, Gruyere cheese tart, mini appetizer recipes, elegant party food, savory tartlets.
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Ingredients
- 200 grams All-purpose flour
- 100 grams Unsalted butter (cold, cubed)
- 3 tablespoons Ice water
- 2 large Eggs
- 120 milliliters Heavy cream
- 100 grams Gruyere cheese (grated)
- 50 grams Cream cheese (softened)
- 50 grams Watercress (chopped)
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 1 pinch Nutmeg (optional)
Directions
Step 1
1. Preheat your oven to 190°C (375°F). Grease a 12-cup muffin tin or line it with tartlet molds.
Step 2
2. To make the pastry, combine the flour and a pinch of salt in a bowl. Add the cold, cubed butter and rub it into the flour using your fingertips until the mixture resembles coarse breadcrumbs.
Step 3
3. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for 15 minutes.
Step 4
4. Roll out the chilled dough on a lightly floured surface to about 3mm (1/8-inch) thickness. Cut out 12 circles slightly larger than the muffin tin cups and carefully press the circles into the cups to form tartlet shells.
Step 5
5. Prick the base of each tartlet shell with a fork to prevent puffing. Line each shell with parchment paper and add pie weights or dried beans. Bake the shells in the preheated oven for 10 minutes.
Step 6
6. Remove the parchment and weights, and bake for another 5 minutes or until lightly golden. Let the tartlet shells cool slightly while you prepare the filling.
Step 7
7. In a medium bowl, whisk together the eggs, heavy cream, grated Gruyere cheese, cream cheese, salt, pepper, and nutmeg (if using) until smooth. Stir in the chopped watercress.
Step 8
8. Pour the filling into the cooled tartlet shells, dividing it evenly among them. Fill each shell about 3/4 full to prevent overflow.
Step 9
9. Return the tartlets to the oven and bake for 15 minutes or until the filling is set and lightly golden on top.
Step 10
10. Remove the tartlets from the oven and let them cool in the pan for 5 minutes. Carefully remove them from the tin and transfer to a wire rack to cool slightly.
Step 11
11. Serve the Watercress Cheese Tartlets warm or at room temperature. Enjoy!
Nutrition Facts
| Serving size | (769.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2589.4 |
| Total Fat 182.7g | 0% |
| Saturated Fat 108.3g | 0% |
| Cholesterol 854.7mg | 0% |
| Sodium 2276.3mg | 0% |
| Total Carbohydrate 157.8g | 0% |
| Dietary Fiber 6.0g | 0% |
| Total Sugars 3.3g | |
| Protein 68.3g | 0% |
| Vitamin D 88IU | 0% |
| Calcium 1228.8mg | 0% |
| Iron 12.0mg | 0% |
| Potassium 677.8mg | 0% |
Source of Calories