Cheddar Cheese Tartlets

A rich and flavorful hors d'oeuvre that can be prepared ahead and frozen. Enjoy any leftovers another time. Uncork a bottle of chilled brut Champagne.

MAKES 30

1 cup (packed) cottage cheese (about 8 ounces)
1/2 cup whipping cream
1-1/4 cups loosely packed grated sharp cheddar cheese (about 4 ounces)
2 large eggs
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/3 cup finely chopped green onions

Cheddar Cheese Pastry (see recipe)

Blend cottage cheese and whipping cream in processor until smooth. Add 1 cup cheddar cheese, eggs, salt and cayenne and blend well. Transfer to medium bowl. Mix in green onions.

Preheat oven to 350 degrees. Butter 30 mini muffin cups (about 1-3/4 to 2 inches in diameter). Roll out Cheddar Cheese Pastry on lightly floured surface to thickness of scant 1/8 inch. Cut out 2-3/4-inch rounds using cookie cutter. Gather scraps, reroll and cut out additional rounds, forming 30 total. Place round in each muffin cup, pressing into cup. Spoon I heaping tablespoon filling into each pastry.

Bake tartlets until filling is almost set, about 30 minutes. Sprinkle remaining 1/4 cup cheddar cheese over tartlets. Bake until cheese and crust are golden and filling is set, about 10 minutes. Cool tartlets in pan on rack 10 minutes. Run small knife around tartlet sides. Using tip of knife, gently pry tartlets out of muffin cups.
(Can be prepared 1 week ahead. Place on baking sheet and cool, then cover and freeze. Rewarm uncovered in 350 degree oven until heated through, about 12 minutes.) Serve hot or wann.