I can hardly imagine that one plump year flew by this fast, but there is no reason to complain, Christmas is close. We got our first Xmas card yesterday, every time we get one, I try to guess who the sender might be, and that for me is one joy of the season. A random delight may come to you throughout the year, yet when it is closer to Christmas, a season filled with expectations you are all the more excited about it. Figuratively, if I flex my lips to a joke on all the other months of the year I might go LOL or even rofl (what ever that might be) over the same during this season !
Here is a very flexible (use any nut and cheese combination of your choice) recipe for savory tartlets, simple and fast if you use a short dough for the crust.
Short dough crust- Recipe here.
1/4 cup cream
3 teaspoons all-purpose flour
1/4 teaspoon salt
1 cup shredded Gouda cheese
1/3 cup chopped pecans or walnuts
1/3 cup finely chopped red bell peppers
½ tsp dried chives
1/3 cup chopped parsley
Preheat oven to 375°F. Roll out the dough slightly thinner than you would do for a piecrust. Cut the rolled out dough into 12-14 squares. Keep each square on an ungreased tartlet pan (or use a mini muffin pan), and press to the sides and bottom. Remove the excess dough from the sides.
Whisk eggs, cream, flour, dried chives and salt together till the mixture is smooth and creamy. Divide the cheese and walnuts equally between the prepared tart pans. Pour the egg mixture on top of cheese and nuts. Sprinkle chopped pepper and parsley. Bake tartlets for approximately 20 minutes or till the edges slightly brown. Cool, unmold and serve at room temperature.