1 cup packed cottage cheese (8 oz)
1/2 cup whipping cream
1 1/4 cups loosly packed grated sharp cheddar cheese (4 oz)
2 large eggs
3/4 tsp. salt
1/4 tsp. cayenne pepper
1/3 cup finely chopped green onions

Cheddar Cheese Pastry

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

Preheat over to 350°F. Butter 30 mini muffin cups. Roll out Cheddar Cheese Pastry on lightly floured surface to thickness of scant 1/8 inch. Cut out 2 3/4 inch rounds, forming 30 total. Place 1 round in each muffin cup, pressing into cup. Spoon 1 heaping tablespoon filling into each pastry.

Bake tartlets until filing 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 minues. Cool tartlets in pan on rack 10 minutes. Run small knife, gently pry tartlets out of muffin cups.

(Can be preapared 1 week in advance. Place on baking sheet and cool, then cover and freeze. Rewarm uncovered in 350°F oven until heated through, about 12 mintues. )

Cheddar Cheese Pastry

1 1/4 cups all purpose flour
1/4 tsp. salt
1/4 tsp. cayenne pepper
1 1/4 cups loosely packed grated sharp cheddar cheese (4 oz)
1/2 cup chlled unsalted butter, cut into 1/2 inch pieces
5 tsp. ice water

Blend flour, salt, and cayenne in processor. Add cheese and butter and process using on/off turns until coarse crumbs form. Blend in enough water by teaspoonfuls to form small moist clumps. Gather dough into ball. Flatten into disk. Wrap in plastic and refrigerate 1 hour.

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