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Fast and tasty
Carrot and cheese appetizer in tartlets

Carrot and Cheese Tartlets

A simple, budget-friendly, tasty appetizer in a snap. This carrot and cheese filling is delicious and a breeze to put together. You can adjust the ratio of cheese, garlic, and carrot to your liking, and use processed or smoked cheese if you prefer.

Maria

Recipe author

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Composition / ingredients

Servings:

Ready-made tartlet shells

Hard cheese

120

Eggs

Carrot

Garlic

Mayonnaise

Dill

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 11 g

Fats 47 % 24 g

Carbohydrates 31 % 16 g

334 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make carrot and cheese tartlets? Start by gathering your ingredients. You'll need 6–8 tartlet shells, and for the filling: large eggs, a carrot, a piece of cheese, garlic, and mayonnaise.
Step 2:

Boil the carrot in its skin. Let it cool, peel it, and grate it on the medium side of a grater.
Step 3:

Grate the cheese on the medium side too.
Step 4:

Hard-boil the eggs, then cool and peel them. Grate the eggs on the medium side as well.
Step 5:

Peel the garlic and put it through a press.
Step 6:

Combine the carrot, eggs, cheese, and garlic in a bowl.
Step 7:

Dress with the mayonnaise and mix thoroughly. You can spread the mixture on bread, shape it however you like and garnish with herbs, or spoon it into small dishes — whatever's easiest for you.
Step 8:

I filled the tartlet shells with the carrot-and-cheese mixture and garnished them with sprigs of dill. Enjoy!

Most of my favorite tartlet fillings are built on grated hard-boiled eggs and grated cheese. From there you can add canned fish (saury, pink salmon), fresh cucumber, deli meat, or — as in this recipe — boiled carrot. You can make the tartlet shells yourself or use store-bought ones.
It's best to make the mayonnaise yourself; it'll be tastier and better for you. Look for homemade mayonnaise recipes here. You can also use sour cream or plain yogurt as the dressing instead of mayonnaise — on their own or mixed with mayonnaise in whatever proportion you like, which lightens the dish.
How do you hard-boil eggs? To keep them from cracking, start them in cold water over low heat. Boil for 9 minutes after the water comes to a boil, then plunge them into cold water to cool — the sudden temperature change makes them easier to peel.