How to make onion tartlet appetizers

1. Heat oven to 375°F.
2. Unroll dough into 1 large rectangle. Cut dough into 12 squares.
3. Gently press squares into 12 ungreased mini muffin cups, shaping edges to form rims 1/4 inch high.  
4. Spoon cheese evenly into dough-lined cups. Top each with onions and pimientos.
5. In small bowl, beat egg and whipping cream with wire whisk until blended. Spoon scant 1 tablespoon mixture into each cup.  
6. Bake 15 to 20 minutes or until edges are golden brown and filling is set. Cool 5 minutes. Remove from muffin cups.  

1 can (8 oz) refrigerated flakey dough sheet  
1/3 cup shredded Gruyère cheese (about 1 1/2 oz)  (alternate: 1/3 cup shredded Swiss cheese )
4 green onions, sliced (1/4 cup)  
1 tablespoon diced pimientos  (alternate: 1/4 cup chopped cooked bacon)
1 egg  
3 tablespoons heavy cream    

Paring knife
12 cup mini muffin tin
Wire whisk
 

LISA: Hi I’m Lisa Birnbach for howdini.com. Say you’re planning a party. What to serve, what to wear, hmm. Well Lauren Chattman is here for Pillsbury and she’s going to help us with a brand new appetizer. I don’t think she can help with the wardrobe. So what can you show us?

LAUREN: I can show you how to make these onion cheese custard tartlets.

LISA: Okay.

LAUREN: I have here already rolled out one Recipe Creations Flakey Dough Sheet. And I’m going to take my knife and I’m going to cut it into twelve pieces. And you’re going to help me. I can see you’ve brought our muffin tin over.

LISA: Mm-hmm.

LAUREN: You just push that dough right into the muffin cup.

LISA: And we’re going to let this stuff overhang?

LAUREN: That’s right. That’s how you get those nice corners. All right can I have those over here please?

LISA: Sure.

LAUREN: We’ve got a third of a cup of shredded griere cheese.

LISA: Mm-hmm.

LAUREN: And I’m just going to put a little bit inside of each one. Okay next I’ve got four chopped green onions.

LISA: Mm-hmm.

LAUREN: Put some of those on top. There’s some green onions. I’ll just do half so I can show you how this is done quickly.

LISA: Right.

LAUREN: I’ve got a tablespoon of chopped pimentos; I’ll put a little bit of that on top of each one. All right now I’ve got the custard. Remember these are called onion custard cheese tartlets.

LISA: So there needs to be some custard.

LAUREN: That’s right. This is what’s going to give it that nice thick quiche-like filling. This is one egg beaten together with three tablespoons of heavy cream.

LISA: Is that what custard is in general?  It’s egg and cream?

LAUREN:  In general egg and cream that’s cooked in the oven or on top of the stove, yeah.

LISA: I had no idea.

LAUREN:  And once you do all those, you fill each one with the custard, these tartlets are ready to go into the oven.

LISA: Okay now you’re going to put them in for how long and at what temperature?

LAUREN:  These cook in a 375 degree oven for 15 to 20 minutes until they’re nice and brown and the custard is set.

LISA: And then just to prove that you are telling the truth, abracadabra, look at the custard. It really looks fluffy.

LAUREN: And if you want to change it up a bit, these are made with Swiss cheese and a little bit of bacon.

LISA: Which one goes best with my outfit?

LAUREN: Hmm.

LISA: I think so. For more ideas, recipes, and tips check out Pillsbury.com. I’m Lisa Birnbach.