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Tartlets with egg

Egg Tartlets

Simple yet elegant, savory, cheesy, with a little kick! Egg and cheese tartlets make a wonderful appetizer for a holiday table. You can decorate them to match a theme, turning them into a real — but edible — work of art.

Maria

Recipe author

Watch the video

Composition / ingredients

Servings:

Ready-made tartlet shells

Hard cheese

100

Eggs

100

Garlic

Mayonnaise

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 12 g

Fats 50 % 31 g

Carbohydrates 31 % 19 g

411 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 35 min

Step 1:

How do you make these tartlets? Gather all the ingredients. You can use tartlet shells in any size you like, made from puff pastry or shortcrust. Mine are small shortcrust ones. You can buy them ready-made or bake your own. Hard-boil the eggs and let them cool. Use homemade mayonnaise.
Step 2:

Grate the cheese on the medium side of a box grater, and put it straight into the bowl where you'll mix everything together later.
Step 3:

Peel the boiled eggs and grate them on the medium side, too, adding them to the cheese.
Step 4:

Put the peeled garlic through a press.
Step 5:

In the bowl, combine the grated eggs, cheese, and garlic.
Step 6:

Season the mixture with salt and pepper, and dress it with mayonnaise. Go easy on the salt, though! Mayonnaise is salty on its own, so you may not need any — taste as you go.
Step 7:

Mix the salad well until smooth. If it seems a bit dry, add a little more mayonnaise.
Step 8:

Fill the tartlet shells with the egg-and-cheese mixture. Garnish them however you like. I decorated mine with pieces of red bell pepper and basil leaves.

I make this appetizer all the time. Sometimes I stir boiled rice into the filling to make it more filling. Other times I add canned fish, like sardines in oil. What's shown here is the basic version of the filling. You can swap the hard cheese for a processed cheese.
You can fold other ingredients into the cheese spread to change up or boost the flavor. Diced tomato flesh works really well here — it makes the filling juicier and brighter-looking.
It's best to make your own mayonnaise — it'll taste better and be healthier. See our interesting recipes for homemade mayonnaise. You can also use sour cream or plain yogurt as the dressing instead of mayonnaise. Use them on their own or blend them with mayonnaise in any ratio you like — that will cut down the calories.
How can you tell if an egg is fresh? Crack it into a separate bowl. First and foremost, there should be no off smell. The white of a fresh egg will be clear and clean. The yolk shouldn't spread out; it should be glossy, domed, and even.