Cheese Tartlets with Green Salad

Savory Cheese Tartlet with Salad

Cheese Tartlets with Green Salad



  • 2 cups coarsely grated Gruyère Cheese
  • 1 cup butter, at room temperature
  • 2-1/4 cups flour
  • 1 egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper


  1. Preheat oven to 400º F.
  2. Prepare eight 4-inch tart pans by spraying with cooking spray.
  3. Combine all ingredients in one bowl and mix well. (I use my hands.)
  4. Divide dough into 8 balls and press each ball of dough into one tart pan to cover the bottom and sides.
  5. Put a few holes in the bottom of the pastry with a fork.
  6. Bake for 15-20 minutes until light golden brown.
  7. Cool and remove from pans onto salad plates



  • 5 oz mixed salad greens
  • 1 small head radicchio, washed and cut into 1/2 inch slices
  • 1/2 cup walnuts, lightly toasted
  • Gruyère cheese shaved on top


  • 1/3 cup extra-virgin olive oil
  • 1/4 cup champagne vinegar or white wine vinegar
  • 1 Tablespoon Dijon mustard
  • Salt and freshly ground black pepper to taste

Salad PrepDirections:

  1. Toss together greens and radicchio in large salad bowl.
  2. Combine dressing ingredients in a jar or shaker and shake until combined.
  3. When you are ready to serve, pour the dressing over the salad and toss.
  4. Divide the salad among the 8 plates on top of the tartlet.
  5. Garnish with the shaved Gruyère and toasted walnuts

Gr8 Do-Ahead Tip:

The dressing can be made up to four days ahead of time and kept sealed at room temperature.

The tartlets can be made a day ahead of time. Be sure to keep in a tightly sealed container to maintain their crispness.


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