Treat your guests to these Mini Cheese Tarts! These scrumptious Tartlets are the perfect bite-sized appetizer ... serve them for a crowd-pleasing party snack or enjoy anytime you get a craving!
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I don't know about you, but I love a bite-sized appetizer. Mini snacks are just so fun to prepare and eat, and they feel super fancy ... even when they're easy to make!
These mouthwatering Mini Cheese Tarts are one of my favorite appetizers. They have a wonderful, savory, sharp cheddar and caramelized shallot filling that you're sure to love, and the sautéed mushroom topping makes them look extra special (and makes them taste even better).
Best of all, these savory Cheese Tartlets are easy to prepare, making them perfect for any party or get together. Don't save them just for parties though! I like making them anytime I'm craving a fun treat, like for a relaxed at home date night!
You can serve these yummy tarts with the mushroom topping, plain (they are basically a miniature cheese quiche) or top them with something else. This recipe is super versatile, and you find lots of ideas below.
Ready to get started? Then keep reading for all the details and lots of helpful tips!
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Ingredients
This easy appetizer can be made with just a few simple ingredients! Here's what you'll need:
- Shallots - You'll need four shallots for this recipe. If you've never cooked with shallots before, they taste kind of like a cross between garlic and onions, and have a milder, sweet flavor when cooked. Onions can also be substituted, although they'll take longer to caramelize.
- Olive Oil - The shallots get caramelized in a little extra virgin olive oil.
- Cheese - Choose a high-quality sharp cheddar for this recipe. I used white cheddar, but yellow would also work fine.
- Eggs + Milk - You'll combine a couple eggs with a little milk for the filling. This is the "glue" that holds the shallots and cheese together. I recommend using whole milk, or a thick, creamy nondairy milk with a neutral flavor, like soy milk.
- Pie Crust - To keep things extra easy, this recipe calls for store bought pie crust. However, you can definitely make your own if you prefer. Check out my Vegetable Galette for an easy pastry recipe.
- Topping - The mushroom topping is made with fresh mushrooms (I used white, but any kind would work) sautéed in olive oil with garlic and fresh thyme.
This recipe is naturally vegetarian!
You'll Also Need
You'll need a large frying pan (these nonstick skillets are my fave) to prepare the shallots and mushrooms. You'll also need a 2.5-inch round cookie cutter to cut out the crust, and a regular muffin tin (not mini) to bake the tarts.
How to Make Mini Cheese Tarts
They look fancy, but these savory Cheese Tartlets are easy to prepare with a just few simple ingredients! You'll find a detailed recipe card below, but here's an overview of the steps:
- Caramelize shallots. Start by cooking the sliced shallots in a little olive oil until they're browned and jammy looking. Tip: If the pan seems dry, or the shallots start to cook too quickly, add a tablespoon of water (and repeat, as needed). This will help them soften and caramelized faster without burning.
- Prep the crust. Next, you'll use a round cookie / biscuit cutter to cut out 12 circles from the refrigerated pie crust. Cut the rounds as close together as possible to ensure you get enough. Then press the circles into the cups of your muffin pan. Tips: If you don't have a round cookie cutter, you can always use a knife to cut around a drinking glass (or anything round). Don't throw out the pie scraps! Bake them, then toss them with a little melted butter and cinnamon sugar for a tasty treat!
- Add shallots to pastry. Top the pie dough with the shallots, dividing them evenly between each cup.
- Sprinkle with cheese. Add the cheddar cheese over the shallots.
- Top with custard. Whisk together the eggs, milk, salt, and pepper in a small bowl or measuring cup. Then divide this mixture evenly between the tarts.
- Bake. Transfer the tarts to your oven, then bake them until the crust is browned and the center is puffed up and set (they shouldn't be jiggly when done).
- Cook mushrooms. While the tarts cook, sauté the mushrooms until they're browned. Then add the garlic, and cook just until it's fragrant. Remove the pan from the hot burner, then stir in the thyme and season everything to taste.
- Serve. When the tarts are ready, serve them topped with the mushrooms and a sprinkle of thyme.
Time to eat your gorgeous Mini Cheese Tarts! Don't they look delicious? This appetizer is guaranteed to be a hit at your next party.
Variations
Here are a few easy ideas to try if you feel like experimenting:
- Onions - Swap out the shallots for an onion.
- Cheese - Substitute another cheese (such as feta, goat, gouda, parmesan, pepper jack, swiss, etc.) for the sharp cheddar.
- Herbs - Use different herbs, like rosemary, parsley, basil, sage, or chives, in place of the thyme ... or use a combination of herbs!
- Topping - If you're not a mushroom fan, feel free to serve the tarts plain, or use a different topping, like sliced olives, fresh herbs, roasted veggies (such as peppers or Roasted Grape Tomatoes), or a flavorful sauce (like Homemade Pesto or Romesco Sauce).
Serving Suggestions
These Cheese Tarts make a wonderful appetizer, but you can serve them for brunch, lunch, or dinner, too! They're also perfect for impressing your guests during the holidays at Thanksgiving, Christmas, or Easter.
Try pairing them with a simple salad (like this Tossed Green Salad, Garden Veggie Salad, or this Kale Cranberry Salad) for a light meal. For a party, serve with other appetizers, like Tomato Crostini, Tarte du Soleil, Whipped Goat Cheese Dip, Fromage Fort, or these Mini Cheese Balls.
Storage
If you have leftover tarts, store them in an airtight container in your refrigerator, where they'll stay fresh for about four days. To reheat, gently microwave the tarts, or wrap them in foil, then rewarm in your oven.
Related Recipes
Looking for more easy appetizers? Try one of these delicious recipes next!
- Caramelized Onion Dip
- Blue Cheese Stuffed Dates
- Feta, Pepper, and Olive Bites
- Tomato Ricotta Bruschetta
- Vegetarian Pigs in a Blanket
- Creamy Lemon Artichoke Spread
- Baked Brie with Cranberries and Pecans
- Mushroom Crostini
- Stuffed Mushrooms with Boursin Cheese
Mini Cheese Tarts
Ingredients
For Tarts:
- nonstick cooking spray
- 2 teaspoons extra virgin olive oil
- 4 shallots, halved and thinly sliced
- 2 large eggs
- 1 tablespoon milk
- ½ teaspoon kosher salt
- pepper
- 1 refrigerated pie crust
- ½ cup shredded sharp white cheddar cheese
For Mushrooms:
- 2 teaspoons extra virgin olive oil
- 8 ounces (227 grams) sliced mushrooms (use all white, brown, wild, or a mixture)
- 1 clove garlic, minced
- 1 teaspoon fresh thyme leaves (plus more for serving)
Equipment
- 2.5-inch round cookie cutter
Instructions
- Preheat oven to 400 degrees. Spray a regular size muffin pan with nonstick spray.
Prepare Tarts:
- Heat olive oil in a large frying pan over medium heat.
- Add shallots, then cook until caramelized, stirring occasionally. Reduce heat to keep from burning, if necessary. Season to taste with salt and pepper.
- Meanwhile, whisk together eggs, milk, and salt and pepper (to taste) in a small bowl. Set aside.
- Place pie crust on a flat surface; use a 2.5-inch cookie cutter to cut out 12 rounds.
- Gently press pie crust rounds into muffin pan.
- Top crust with shallots, then cheese. Pour egg mixture over shallots and cheese. Do not overfill.
- Bake tarts until set and crust is lightly browned, about 15 to 20 minutes.
Prepare Mushrooms:
- While tarts are cooking, heat olive oil in a large pan over medium high heat.
- Add mushrooms and cook, stirring frequently, until browned.
- Stir in garlic and remove from heat, continuing to stir until pan stops sizzling.
- Season mushrooms to taste with salt and pepper, then mix in fresh thyme.
Serving:
- Top tarts with mushrooms and a sprinkle of thyme, then serve. Enjoy!
Notes
Nutrition
