Pancetta and Parmesan Tassies
These flavorful tassies are like mini quiches. They are perfect for brunch, a Sunday meal, or any special occasion!
Servings: 24
Equipment
Ingredients
- 8 tablespoons (4 ounces) unsalted butter
- 4 ounces cream cheese
- 1 ½ cup unbleached all-purpose flour
- ½ cup half-and-half
- 1 extra-large egg
- ⅛ teaspoon kosher salt
- 4 ounces pancetta cut into ¼-inch dice, cooked and drained
- ½ cup grated parmesan cheese
- ¼ cup chopped fresh chives
- Cayenne pepper to taste
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed until creamy. Gradually add the flour; beating on low speed until blended. Shape the mixture into 24 balls, place on a parchment lined baking sheet and refrigerate for 1 hour.
- Lightly grease the wells of a 24-cup mini-muffin pan. Place the dough balls into the cups, pressing on the bottom and up the sides to form a cup; set aside.
- Preheat the oven to 375ºF. In a small bowl, whisk together the half-and-half, egg, and salt. Evenly sprinkle the cooked pancetta into the pastry cups; top with 1 teaspoon of parmesan. Evenly drizzle half-and-half mixture over cheese and sprinkle with chives. Bake for 20-25 minutes or until puffed and golden brown. Carefully remove the tassies from the muffin pan and transfer to a wire rack to cool briefly. Serve warm with cayenne pepper to taste. Enjoy!
Notes
Cooled leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350ºF oven for 5-10 minutes or until warmed through.
Nutrition
Calories: 116kcal | Carbohydrates: 7g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 101mg | Potassium: 39mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 246IU | Vitamin C: 0.3mg | Calcium: 32mg | Iron: 0.4mg
