Savory Beef and Cheddar Tartlets
Introduction
I first made these Savory Beef and Cheddar Tartlets on a rainy Saturday afternoon when the house smelled like caramelized onions and melting cheese. I had leftover ground beef from tacos and a sheet of puff pastry in the fridge, and the idea of small, warm bites tucked with sharp cheddar and bright chives felt like the perfect cozy fix. The first bite flaky pastry giving way to savory, slightly tangy beef and the fresh kiss of chives convinced me these little tarts belong in regular rotation.
These tartlets are special to my family because they’re hands-on comfort food that disappears fast at gatherings. If you enjoy rich, savory pastries, you might also like this savory pasta recipe I often pair for a heartier meal: Alfredo Pasta with Chicken and Shrimp.
What Makes This Recipe Special
This recipe is a winner because it’s quick, adaptable, and crowd-pleasing. In about 30–40 minutes you can turn pantry staples into elegant little tartlets that work as appetizers, a light lunch, or a cozy snack. They’re family-approved and easy to scale up for parties. The combination of sharp cheddar and fresh chives lifts the beef filling, while the flaky pastry adds a satisfying crunch. If you value speed, flavor, and comfort food that looks and tastes like you spent more time on it than you did, you’ll love these tartlets.
Ingredients You’ll Need
For the Tart Shells
- 1 sheet (9×9–10×10 inch) frozen puff pastry, thawed (or 2 sheets if using smaller tart pans) use all-butter puff pastry if available for best flavor.
- 1 large egg, beaten with 1 tablespoon water for egg wash.
For the Filling
- 1 lb (450 g) lean ground beef (85–90% lean) or ground turkey for a lighter option.
- 1 small yellow onion, finely diced (about 3/4 cup).
- 2 cloves garlic, minced.
- 1/2 teaspoon kosher salt, plus more to taste.
- 1/4 teaspoon black pepper.
- 1 teaspoon Worcestershire sauce (optional, adds depth).
- 1/2 teaspoon smoked paprika (optional, for warmth).
- 3/4 cup (about 85 g) sharp cheddar, grated use fresh cheddar for best melt and flavor.
- 2 tablespoons chopped fresh chives, plus extra for garnish.
Optional Add-ins
- 1/4 cup frozen peas (thawed) or sautéed mushrooms.
- 2 tablespoons cream cheese for a creamier filling.
Note: If making gluten-free tartlets, substitute gluten-free puff pastry or use pre-baked gluten-free tart shells.
How to make Savory Beef and Cheddar Tartlets with Chives for a Cozy Bite
Step 1: Preheat and prep.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Lightly flour your work surface.
Step 2: Cook the filling.
In a skillet over medium-high heat, add 1 tablespoon oil. When shimmering, add the diced onion and cook 3–4 minutes until soft and beginning to brown. Add the garlic and cook 30 seconds until fragrant. Add the ground beef, break it up, and cook 6–8 minutes until browned and no pink remains. Drain any excess fat. Stir in salt, pepper, Worcestershire sauce, and smoked paprika. Taste and adjust seasoning. Remove from heat and let cool 5 minutes.
Step 3: Add cheese and chives.
Off the heat, stir in 3/4 cup grated sharp cheddar and 2 tablespoons chopped chives until cheese is evenly distributed. The filling should be moist but not soupy; if watery, cook a minute longer to evaporate excess liquid.
Step 4: Roll and cut pastry.
Unfold the thawed puff pastry and roll gently to smooth seams. Cut into 8 equal squares (for larger tartlets) or 12 smaller squares. Transfer squares to the prepared baking sheet.
Step 5: Fill and seal.
Spoon about 1–2 tablespoons of filling into the center of each square, leaving a border. Brush the edges of each square with the egg wash. Fold corners over slightly to create a rustic edge, or use a fork to crimp for a tart look. Brush the exposed pastry with egg wash.
Step 6: Bake.
Bake at 400°F (200°C) for 15–18 minutes (smaller tartlets) or 18–22 minutes (larger tartlets), until pastry is puffed and deep golden and the filling is bubbling slightly. Visual cue: edges should be evenly browned and crisp.
Step 7: Finish and serve.
Remove from oven and sprinkle with extra chives. Let tartlets rest 3–5 minutes; this helps set the filling and makes them easier to handle.
Tips & Recipe Variations
- Use cold pastry and handle it briefly to keep layers flaky.
- For richer flavor, mix half cheddar and half Gruyère.
- Avoid watery filling: drain excess liquids from sautéed vegetables and cooked meat.
- Vegetarian option: swap ground beef for 1 can (15 oz) drained and mashed lentils or crumbled tempeh; season well.
- Low-carb option: make “tartlets” in halved portobello caps or use almond flour crust.
- Gluten-free: use store-bought gluten-free puff pastry or pre-baked gluten-free tart shells.
- Make ahead: prepare filling up to 2 days in advance and store refrigerated. Assemble and bake just before serving.
- Freezing: assemble unbaked tartlets on a tray, freeze until firm, then transfer to a bag. Bake from frozen, adding 4–6 minutes.
- Reheating: bake at 350°F (175°C) for 6–8 minutes or microwave briefly, then crisp in a skillet or toaster oven.
How to Serve
These tartlets are perfect as appetizers, a light lunch with salad, or part of a buffet. Serve warm with a crisp green salad tossed in lemon vinaigrette to cut the richness. For drinks, try a light- to medium-bodied red wine, a pilsner, or a sparkling water with lemon. Presentation tip: arrange on a wooden board, sprinkle extra chives and flaky sea salt, and offer small ramekins of mustard or chutney for dipping.
Serving size: makes 8–12 tartlets; plan 2–3 per person as an appetizer, 3–4 for a light meal. Estimated calories per tartlet: ~220–300 depending on pastry and portion size.
Frequently Asked Questions
Q: Can I make this recipe ahead of time?
A: Yes. Prepare the filling up to 48 hours ahead and refrigerate. Assemble and bake just before serving for best texture.
Q: Can I freeze the cooked tartlets?
A: You can freeze assembled unbaked tartlets (flash-freeze first) and bake from frozen, adding a few extra minutes. Reheat baked tartlets in the oven to preserve crispness.
Q: What can I use instead of ground beef?
A: Ground turkey, chicken, lentils, or finely chopped mushrooms work well. Adjust seasoning for depth if using leaner proteins.
Q: How do I prevent the tartlets from becoming soggy?
A: Ensure the filling is not too wet, drain excess fat or liquids, and use an egg wash to seal edges. Bake on a hot oven rack, and allow a short rest after baking so steam escapes.
Review
These little tartlets were a hit at our family brunch. The pastry was flaky, the beef seasoned perfectly, and the cheddar gave it just the right tang. My kids asked for seconds and my guests requested the recipe. – A happy baker
Conclusion
These Savory Beef and Cheddar Tartlets with Chives are a cozy, satisfying bite that combines flaky pastry, rich beef, and bright herbs perfect for gatherings or a comfort-filled weeknight. I hope you make them soon and share how they turn out with your friends and family. For more inspiration on quiches and savory tarts like this one, check out Quiche & Savory Tarts – What’s Cooking on Planet Byn.
Savory Beef and Cheddar Tartlets
Ingredients
Method
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Lightly flour your work surface.
- In a skillet over medium-high heat, add 1 tablespoon oil. When shimmering, add the diced onion and cook 3–4 minutes until soft and beginning to brown.
- Add the garlic and cook 30 seconds until fragrant. Add the ground beef, break it up, and cook 6–8 minutes until browned and no pink remains. Drain any excess fat.
- Stir in salt, pepper, Worcestershire sauce, and smoked paprika. Taste and adjust seasoning. Remove from heat and let cool 5 minutes.
- Off the heat, stir in 3/4 cup grated sharp cheddar and 2 tablespoons chopped chives until cheese is evenly distributed. The filling should be moist but not soupy; if watery, cook a minute longer to evaporate excess liquid.
- Unfold the thawed puff pastry and roll gently to smooth seams. Cut into 8 equal squares (for larger tartlets) or 12 smaller squares. Transfer squares to the prepared baking sheet.
- Spoon about 1–2 tablespoons of filling into the center of each square, leaving a border. Brush the edges of each square with the egg wash.
- Fold corners over slightly to create a rustic edge, or use a fork to crimp for a tart look. Brush the exposed pastry with egg wash.
- Bake at 400°F (200°C) for 15–18 minutes (smaller tartlets) or 18–22 minutes (larger tartlets), until pastry is puffed and deep golden and the filling is bubbling slightly. Visual cue: edges should be evenly browned and crisp.
- Remove from oven and sprinkle with extra chives. Let tartlets rest 3–5 minutes; this helps set the filling and makes them easier to handle.
Notes
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