Christmas
Recipes
About Creamy Callaloo & Cheese Tartlets
These delicious tartlets are a flavorful, bite-sized appetizer inspired by Caribbean comfort flavors. Tender callaloo is folded into a rich, cheesy filling, then baked in crisp pastry shells until golden and bubbling. Creamy, savory, and perfectly balanced, they’re elegant enough for entertaining yet approachable and satisfying. Serve them warm as a standout starter or party bite that brings something unexpected to the table.
Ingredients for Callaloo Filling
3 cups chopped fresh callaloo (or spinach if unavailable)
1 tablespoon butter
1 tablespoon olive oil
1/2 small onion, finely chopped
1 small plum tomato, small diced
1/2 scotch bonnet pepper (or habanero pepper), minced with seeds removed
4 sprig fresh thyme, remove thyme leaves from stems
2 cloves garlic, minced or grated
Salt and black pepper, to taste
Ingredients for Creamy Cheese Base
2 tablespoon butter
2 tablespoons all-purpose flour
1 cup whole milk
1/2 cup heavy cream
1/2 cup cream cheese, softened
1 cup sharp white cheddar cheese, shredded
Pinch of nutmeg (optional)
Ingredients for Pastry
4 sheets puff pastry, thawed
1 egg, beaten, for egg wash
Preparation
01To prepare the callaloo, heat the butter and olive oil in a skillet over medium heat. Add onion, garlic, tomato, thyme, and the pepper. Sauté until fragrant and softened, for 3–4 minutes.
02Stir in chopped callaloo, season with salt and pepper, and cook until wilted and tender, for 4–5 minutes. Set aside to cool slightly.
03To make the creamy cheese base, in a saucepan, melt the butter over medium heat. Whisk in flour and cook for 1 minute to form a roux. Gradually whisk in milk and heavy cream until smooth and thickened. Stir in cream cheese until melted, then fold in cheddar until creamy. Season with salt, black pepper, and nutmeg if using.
04Fold the sautéed callaloo mixture into the cheese base until evenly blended. The texture should resemble a thick spinach dip.
05To prepare the pastry bases, cut 12 squares, about 3 - 4 inches each for the tops. Use a small Christmas tree cookie cutter to punch a peek-a-boo cutout in each top piece. After cutting, keep the Christmas trees in the center of the dough for a pretty effect on top.
06Cut 12 more of the same size for the bases.
07To assemble tartlets, place bottom pastry pieces on a parchment-lined baking sheet. Spoon 1 heaping tablespoon of the callaloo-cheese filling into the center of each, leaving a small border. Brush edges with beaten egg, then place the cutout pastry top over each tartlet. Press edges gently with a fork to seal. Egg wash the tops before baking.
08Bake in a preheated oven at 400 F for 18-20 minutes, or until golden brown, puffed, and bubbling slightly through the cutout.
09Cool slightly, then serve warm. Garnish with a sprinkle of thyme leaves.
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