I prefer to bake these Swiss Gâteau au fromage tarts in small dishes instead of one large one because they are so rich and satiating. Served with a mixed salad, these savory cheese tarts make an excellent appetizer for guests. And of course, you could also bake it all together on a baking sheet.
Ingredients
- 4 frozen puff pastry sheets (7 x 5½ in (18 x 14 cm), about 2¾ oz (75 g) each)
- 1 leek, halved lengthwise and chopped
- 1 tablespoon oil
- ¾ cup cream or 1 cup milk
- 2 eggs
- 9 oz (250 g) Gruyère, grated
- freshly grated nutmeg
- butter for the pans
- flour for rolling
- pie weights or dried beans
- freshly ground salt and pepper
How to Make It
- Cover the puff pastry with plastic wrap to prevent it from drying out and allow to thaw. Heat oil in a frying pan and briefly sweat the chopped leeks; season with salt and set aside. Whisk together the sour cream and eggs. Stir the grated cheese into the mixture. Season with salt, pepper, and nutmeg.
- Preheat the oven to 430°F (220°C) or 390°F (200°C) (convection oven). Lightly grease 4 mini tart pans (5½–6¼in (14–16 cm) diameter) or 8 mini-tart pans (4 in (10 cm) diameter) with butter. Place the puff pastry on a lightly floured surface and roll out so they are slightly larger; cut in half, if necessary. Line the bottom and sides of each minitart pan with the dough, stretching slightly to fit. Poke the bottoms multiple times with a fork then line with parchment paper and pour in the pie weights or beans. Pre-bake the mini tarts for 8 minutes on the lowest oven rack.
- Remove the tart pans from the oven. Generously fill with the leeks, then pour in the cream-and-cheese mixture. Bake for about 20 minutes on the lowest oven rack until golden brown. Remove from the oven and place on a cooling rack. Serve lukewarm or cold.