Miniature cheese tarts

What could be more tempting to party guests – especially those who checked calorie counters at the door – than a warm, comforting cheese appetizer that pops right into the mouth? Several of them.

That’s the beauty of these miniature cheese tarts prepared in purchased phyllo dough tart shells.

The shells are readily available in the freezer section of most grocers. And the tarts themselves freeze well and take only minutes to thaw and heat. While you have the ingredients handy, you might want to make an extra batch to keep on hand.

The shells typically come 15 per package. This recipe calls for three packages.

Ingredients:

2 cups coarsely grated Gruyere or Jarlsberg cheese

2 eggs, beaten

1 cup heavy cream

2 teaspoons Dijon mustard

1/2 teaspoon paprika

Ground white pepper, to taste

45 small phyllo dough tart cups

Directions: Heat the oven to 350 degrees. In a large bowl, combine the cheese, eggs and cream. Mix in the mustard, paprika and pepper.

Arrange the phyllo tart cups on a rimmed baking sheet. Use a small spoon to fill each three-quarters full with the cheese mixture. Bake until the mixture is golden brown and set at the center, about 20 minutes.

The tarts can be served warm or room temperature. They also can be cooled, placed in zip-close plastic bags and frozen. Reheat at 350 degrees for about 12 minutes. Makes 45 tarts.