Appetizer: Ireland – Irish Cheddar and Spring Onion Tartlets

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 sheet puff pastry or pre-made mini tartlet cases
1 1 / 2 cups (360 ml) grated Irish cheddar (6 oz (170 g))
3 spring onions, finely sliced
2 eggs
1 / 4 cup (60 ml) cream or milk (4 tbsp (60 ml))
1 tsp (5 ml) Dijon mustard
salt and pepper to taste
a little beaten egg for glaze

Show original ingredient measurements

1 sheet puff pastry or pre-made mini tartlet cases
1 1 / 2 cups grated Irish cheddar (6 oz / 170 g)
3 spring onions, finely sliced
2 eggs
1 / 4 cup cream or milk (60 ml)
1 tsp Dijon mustard
salt and pepper to taste
a little beaten egg for glaze

Instructions

1. Preheat oven and line mini tart tins with pastry (or use pre-made cases).
2. Mix grated cheddar, sliced spring onions, eggs, cream, Dijon, salt and pepper until combined.
3. Spoon mixture into tartlet shells, brush pastry edges with beaten egg.
4. Bake until filling is set and pastry is golden, about 12–15 minutes; cool slightly and serve warm.