Appenzeller Cheese Tartlets
Ingredients
- 1 tbsp (15 mL) butter
- 1 onion, finely chopped
- 2 eggs
- 1-1/3 cups (325 mL) 18% cream
- 1/4 tsp (1 mL) salt
- Pinch each black pepper and nutmeg
- 3/4 cups (175 mL) diced speck, prosciutto or other cured ham (or smoked ham or cooked bacon)
- 2-1/2 cups (625 mL) shredded Appenzeller cheese
- Tartlet Shells:
- 1/2 cup (125 mL) unsalted butter
- 1 tbsp (15 mL) lard, shortening or butter
- 1-2/3 cups (400 mL) all-purpose flour
- 1 egg yolk
- 1/4 cup (60 mL) ice water
Preparation
Tartlet Shells: In food processor (or in bowl using 2 knives or pastry cutter), pulse butter and lard into flour until texture of coarse crumbs. Add yolk and water; mix just until pastry holds together. Form into 2 balls; press into discs.Wrap and refrigerate for 1 hour. On lightly floured work surface, roll out each half of dough to 1/8-inch/3 mm thickness. Cut out twelve 3-1/2-inch/9 cm rounds from each half. Fit into 2-1/4-inch/5-1/2 cm greased muffin cups. Refrigerate for 30 minutes.
Meanwhile, in skillet, melt butter over medium heat; fry onion until lightly browned, 10 to 12 minutes. Set aside. Beat together eggs, cream, salt, pepper and nutmeg until combined but not frothy.
Spoon onion into tartlet shells; top with speck. Fill loosely with cheese, mounding on top. Pour in egg mixture to top of pastry. Bake in bottom third of 400F/200C oven until lightly browned, about 20 minutes. Serve warm. (Make-ahead: Remove from pan after 10 minutes; let cool on rack. Refrigerate for up to 3 days; reheat on baking sheet in 400F/200C oven until hot, about 4 minutes.)
Makes 24 tartlets.
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