Chestnut and Gruyère Tartlets
Crunchy golden pastry shells give way to a velvety filling of roasted chestnuts and melted cheese, finished with a vibrant cranberry-thyme relish that cuts through the richness. The contrast of textures—silky chestnut purée, bubbling cheese, and jewel-like tart cranberries—makes these small tarts visually festive and satisfying to bite into.
Use roasted or vacuum-packed chestnuts for convenience, and swap Gruyère for Comté or Emmental if needed. Make the cranberry-thyme relish ahead and refrigerate; assemble and bake just before guests arrive for best texture. For a faster route, use pre-rolled puff pastry and pulse the chestnuts with a little cream in a food processor to speed the filling prep.
Serve warm as a Christmas or holiday appetizer, on a party platter for winter gatherings, or as an elegant starter for a festive dinner. Pair with a dry sparkling wine or a full-bodied white; leftovers keep refrigerated up to 2 days and reheat in a 180°C (350°F) oven until warmed through.
How to Make It
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1
Preheat the oven to 200°C (400°F). Lightly grease a 12-cup tartlet or muffin pan.
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2
Roll out the puff pastry on a lightly floured surface to smooth seams; cut 12 rounds slightly larger than the pan cups and gently press each into the prepared cups, trimming excess.
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3
Heat the butter and olive oil in a small skillet over medium heat. Add the shallot and cook until softened, 2–3 minutes. Add half the thyme leaves and cook 30 seconds more; remove from heat.
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4
Place the chestnuts in a food processor and pulse until coarsely chopped. Add the cooked shallot mixture, 1/4 tsp salt, 1/8 tsp pepper and pulse until a coarse purée forms (add 1–2 tbsp water or cream if needed to bring together).
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5
Divide the chestnut purée evenly among the pastry shells (about 1 heaping tbsp per tart). Grate the Gruyère over each tart so the cheese mostly covers the filling.
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6
Beat the egg and brush the exposed pastry edges with the egg wash. Bake the tartlets 16–18 minutes, until pastry is golden and cheese is melted and bubbling. Remove from the oven and let cool in the pan 5 minutes before transferring to a rack.
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7
Meanwhile make the cranberry-thyme relish: combine cranberries, sugar, lemon juice, remaining thyme and 2 tbsp water in a small saucepan. Bring to a simmer over medium heat and cook 6–8 minutes, stirring, until berries pop and the mixture thickens slightly. Stir in the toasted walnuts and remove from heat; cool slightly.
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8
Top each warm tartlet with a spoonful of the cranberry-thyme relish and a small drizzle of honey if using. Sprinkle with chopped parsley and an extra thyme leaf for garnish.
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9
Serve warm from the oven. Store leftovers in an airtight container in the refrigerator up to 2 days; reheat at 180°C (350°F) for 8–10 minutes to crisp the pastry.
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10
Practical tip: If using vacuum-packed chestnuts, warm them briefly in the pan with the shallot to concentrate flavor before pulsing; for a smoother filling add 1–2 tbsp double cream when processing.
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