Creamy Maple Cheddar Tartlets | PC.ca

Creamy Maple Cheddar Tartlets

A large and a small plate with some maple cheddar tarts and a jelly spread

PC Black Label Onion Maple Condiment

Creamy Maple Cheddar Tartlets

Aged Cheddar and our savoury-sweet onion condiment featuring Quebec maple syrup make an oh-so-gooey...

Aged Cheddar and our savoury-sweet onion condiment featuring Quebec maple syrup make an oh-so-gooey filling for buttery puff pastry cups.

  • Level: Easy
  • Preparation: 15 mins
  • Ready in: 50 mins
  • Serves: 20
  • Dish Type: Vegetarian, Canadian, American
  • Season: Fall
  • Course: Appetizer
  • Main Ingredient: Extra Old Cheddar Cheese
  • Serving Size

    2 tartlets

  • Calories

    120 cal

  • Total Fat

    7 g

  • Saturated Fat

    4 g

  • Sodium

    115 mg

  • Total Carbohydrate

    10 g

  • Dietary Fiber

    0 g

  • Sugars

    2 g

  • Protein

    3 g

Creamy Maple Cheddar Tartlets

A large and a small plate with some maple cheddar tarts and a jelly spread

PC Black Label Onion Maple Condiment

  • Serving Size

    2 tartlets

  • Calories

    120 cal

  • Total Fat

    7 g

  • Saturated Fat

    4 g

  • Sodium

    115 mg

  • Total Carbohydrate

    10 g

  • Dietary Fiber

    0 g

  • Sugars

    2 g

  • Protein

    3 g

How to make

Ingredients

  • 1 sheet (half 450 g pkg)

    Frozen PC® Butter Puff Pastry, thawed and chilled
  • 1/2 cup (125 mL)

    shredded extra-old Cheddar cheese
  • 1/4 cup (50 mL)

    Cream cheese, softened
  • 2 tbsp (25 mL)

    PC® Black Label Onion Maple Condiment

How to make

  • Step 1

    Preheat oven to 375°F (190°C).

  • Step 2

    Unroll puff pastry, leaving parchment underneath. Cut pastry into 20 rectangles; press into 20 wells of mini muffin tins to make pastry cups. Refrigerate until needed. (Tip: If the puff pastry gets too sticky while you’re working with it, pop the sheet in the fridge for 10 to 15 minutes to firm up.)

  • Step 3

    Stir together Cheddar cheese, cream cheese and onion maple condiment in small bowl until well combined. Divide among pastry cups. Refrigerate until chilled, about 10 minutes.

  • Step 4

    Bake until pastry is golden, 20 to 22 minutes. Let cool in muffin tins 5 minutes. Run tip of small knife around edge of tartlets to loosen from tins; remove from tins. Serve warm or let cool completely on racks.

  • Try this:

    Serve with Dijon mustard, warm PC Black Label Marinara Pasta Sauce, or an extra dollop of the onion maple condiment.

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