With the holidays right around the corner, you can never have enough quick and easy appetizer recipes in your back pocket. Individual Apple and Gruyere Cheese Tarts, made with refrigerated pie crust, are perfect for parties or served alongside a glass of wine for a last minute get-together. What we love most about these appetizer bites (in addition to being incredibly easy) is the flavor combination. Apples, shallots and gruyere cheese form the base of these miniature pies; finishing them with a mixture of pistachios, dried cranberries and fresh thyme adds an extra layer of sweet and savory flavor.
Apple and Gruyere Cheese Tarts
Ingredients
1 box refrigerated pie crusts, softened as directed on box (we used Pillsbury)
1 large red apple, peeled, cut into 1/4-inch cubes (about 2 cups)
4 ounces gruyere cheese, cut into 1/4-inch cubes
3 tablespoons butter
2 medium shallots, finely chopped (about 1/3 cup)
3 tablespoons chopped pistachio nuts
2 tablespoons coarsely chopped sweetened dried cranberries
1 teaspoon chopped fresh thyme leaves
Directions
Heat oven to 400°F.
Remove pie crusts from pouches; place flat on work surface. With rolling pin, roll each crust into 12-inch round. With 3 1/2-inch round cutter, cut 20 rounds from crusts, rerolling scraps as necessary. Press each round into ungreased standard muffin cup.
In medium bowl, stir together apples and cheese; set aside.
In 8-inch skillet, melt butter over medium heat. Add shallots; cook 2 to 4 minutes, stirring occasionally, until tender. Remove from heat; stir into apple and cheese mixture.
Spoon a heaping tablespoon apple-shallot mixture into each crust-lined muffin cup.
Bake 24 to 27 minutes, or until crust is browned and cheese is melted. Cool in pan for 5 minutes. Remove tarts from muffin cups to serving platter.
In medium bowl, stir together nuts, cranberries and thyme. Spoon scant teaspoon nut mixture over each tart. If desired, garnish each tart with small sprig of thyme. Serve warm or at room temperature.
Prep Time 15 minutes | Total Time 55 minutes | Servings: 20
Try making these little tarts with pears instead of apples!
Here are some delicious savory tartlet ideas:
- Heirloom Tartlets with a Parmesan Crust from Flourishing Foodie
- Edamame, Oyster Mushroom, and Caramelized Onion Tartlets from Wholly Vegan
- Mushroom Tartlets with Garlic Herb Cheese from Annie’s Eats
- Rice Tartlets with Smoked Scamorza and Pancetta from Juls’ Kitchen