Puff Pastry Cheese Tartlets

Add the cheeses, heavy cream, egg, wine, and thyme to a food processor.

Pulse until broken down and creamy, still leaving some small shreds of cheese for texture.

Roll out both sheets of puff pastry to ⅛" into a rectangle.

Use a 3" biscuit cutter to cut 12 rounds out of each sheet.

Add the rounds to a mini muffin tin, pressing down into the bottom and sides.

Fill each pastry evenly with the cheese mixture, then tap the bottom on the counter a few times.

Bake until golden and puffy. Cool for five minutes.

Remove the cheese tartlets from the pan and transfer to a platter. Serve hot, warm, or at room temperature.