Appenzeller Cheese Tartlets

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By: Andrew Chase

All over Switzerland, small or large tarts featuring local cheese are made. This recipe features the delicious and pungent cheese from my familial canton of Appenzell. Appenzeller cheese is a firm Alpine cheese, like Gruyère, whose rind is given regular bathings of Alpine herb-infused marc during the maturing process, giving the cheese a distinct flavour and aroma. It's available in almost any cheese store, but seldom at supermarkets; substitute a mature Gruyère or Freiburger cheese for a Swiss flavour – or use an extra-old Gouda or Cheddar.

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.

Cooking Time: 20 Minutes

Waiting Time: 1 Hour 30 Minutes

Serving(s): 24

Nutritional Information
Per tartlet: about
Calories	168
Protein	6 g
Fat (total)	12 g
Sat. Fat	7 g
Carbohydrate	8 g
Fibre	0 g
Cholesterol	60 mg
Sodium	135 mg
Calcium	13 % RDI
Iron	4 % RDI
Vitamin A	10 % RDI
Folate	10 % RDI

Also in this menu:

Party starters -- 5 easy appetizers

Source

Homemakers Magazine: Dec./Jan. 2007

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