3/4cupfinely shredded cheeseI use Violife Epic Mature
1/3cfinely chopped walnuts
1green onion finely chopped
If using different fillings, see notes below.
Preheat the oven to 350°
See above for visuals on how to create the tartlet shells.
Trim the crust off the bread and save the crusts for bread crumbs. (place in zip top bag or container and freeze)
Use a rolling pin to flatten the bread. Roll it top to bottom to shape it closer to a square. It does not need to be perfectly square.
Brush both sides with olive oil or melted butter (vegan if you prefer).
Cut it into four squares.
Press the squares into a mini muffin tin, molding it to the shape of the tin.
First bake empty shells for 7 minutes. Then add the shredded cheese and bake another 4-5 minutes.
Top with diced apple, walnuts and green onion.
These tartlets can be served hot or cold.
If using fillings that need to bake in the shell:Bake empty shells for 7 minutes, then add the filling and bake another 4-5 minutes. If using cold or pre-cooked filling:Bake the shells for 10 minutes, then fill.
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.