Cheese puff tarts are an entertainers delight. Buttery, flaky puff pastry, filled with a delicious little hot cheese and caraway filling. Super quick to make and they can be frozen ready to bake whenever you want. Perfect finger food!
We love entertaining and cheese puff tarts are definitely one of our standby finger foods. A dear friend shared this recipe with us years ago, and a friend had given it to her. We like to share!
Super quick and easy to prepare
Cheese puff tarts are super easy to prepare. Simply grate your cheese and add everything else to the processor. Blitz and you are ready to pop into the puff pastry and bake. Too easy!
Look for butter puff pastry, as opposed to pastry made with margarine, as butter always delivers a better flavour. The sheets we use are frozen, square, and ready rolled. Frozen ready rolled pastry thaws in minutes, so all you need to do is use a cookie cutter to cut out the pastry discs. We like!
You can see why they’re called ‘cheese puff tarts’
Don’t be tempted to overfill the pastry cases as these little tarts really do puff up a lot.
Freeze like a dream
Cheese puff tarts freeze like a dream. Place uncooked tarts in the tray into the freezer. Freeze, then remove the tarts from the tray and place in zip lock bags. When you’re ready to cook simply place them into greased trays again and bake straight from the freezer, but give them an additional 5 minutes from frozen to cook. Easy peasy.
The mixture can be frozen as is, ready to take from the freezer, thaw and fill your pastry cases.
freeze tarts at this point then remove from tray and bag them. Replace into tray when ready to bake
Cheddar cheese can be mild, tasty or sharp in taste. Look for an aged sharp cheddar to give you the best flavour.
You can substitute the cheddar for other cheeses. Swiss, Gouda, Edam, Colby or Emmental would make good alternatives to using cheddar cheese.
Try adding some blue cheese with the cheddar such as Danish blue, Gorgonzola, Roquefort, Maytag or Stilton would all add incredible flavour to these little cheese puff tarts.
Using caraway seeds in the puffs is completely optional but they do add a distinctive, but mild anise flavour to the cheese.
Use a dry frypan over medium heat and add the caraway seeds to the pan. Shake the pan for 2-3 minutes until you can smell the fragrant, toasted aroma.
Add other flavours
We often add some finely chopped, and sautéed bacon and onion to the mixture to add additional flavour to the cheese puff tarts. Or try adding some finely chopped semi dried tomatoes. Chives add a lovely complimentary flavour to the cheese, as would finely sliced shallots (scallions).
Watch how to make Easy Cheese Puff Tarts
Scroll down for the Easy cheese puff tarts recipe
Check out more winning finger food recipes
- click on the link for the recipe…..devilled eggs with smoked salmon
click on the link for the recipe…..haloumi fries with roasted garlic anchovy and caper sauce – gluten free
click on the link for the recipe…..cheese and caraway shortbread biscuits
click on the link for the recipe…..guacamole with tabasco – gluten free
What’s your favourite finger foods to serve at parties?
We would love to hear from you in the comments below when you make these delicious cheese puff tarts.
Buttery and flaky pastry filled with a delicious little hot cheese and caraway filling. Super quick to make. They can be frozen ready to bake whenever you want these tasty hot little morsels. Enjoy!
- 4 sheets frozen puff pastry – see notes
- (500g) (1lb 2oz) cheddar cheese grated
- (100 g)(4oz) parmesan cheese grated
- 4 large eggs
- 8 tablespoons full cream milk
- 2 teaspoons toasted caraway seeds – optional
- spray oil
- you will need mini muffin tins
- preheat oven to 430 f (220 c) on bake, not fan
- take pastry from freezer and place on bench
- place all ingredients in a food processor and blitz till incorporated (or mix together in a bowl)
- cut pastry using a 2 1/2 inch (6 cm) cookie cutter
- lightly spray oil over muffin tin and then gently dab with a piece of kitchen towel – see notes
- line muffin tins with pastry
- place a heaped teaspoon of the mixture into each hole – we used a 3.5cm (1 1/4 inch) scoop
- you can freeze cheese puff tarts at this stage- see notes
- bake for around 15 minutes till golden brown- set a timer-see notes
- serve and enjoy!
- after spraying mini muffin tin gently dab oil with a piece of kitchen towel to leave a very thin coating of oil
- if freezing place filled uncooked cheese puff tarts in the freezer in the trays and freeze then remove from tin and pop in a ziplock bag in the freezer
- all ovens are different, just check your cheese puffs around the 15 minute mark
- bake from frozen for 430 f ( 220 c ) for 20 minutes
- Category: dips, salsas and finger food
- Method: bake
- Cuisine: Australian
Keywords: cheese puff tarts, cheese tarts, finger food, pastry with cheese, cheese pastries