Chayote Carrot Tarts with Smoked Gouda

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Last Updated on June 2, 2015 by Chef Mireille

Chayote Smoked Gouda Mini-Tarts

It’s time for the Avid Baker’s Challenge again. In this King Arthur recipe, Hi Maize Natural Fiber is used. After doing some research, I learned that it is a high protein flour substitute usually made from peas and beans. Since I do a lot of Indian cooking, chickpea flour/besan is a staple pantry item in my house. I decided this would be a good substitute.

 I hope you like my adaptation of the King Arthur Recipe.

Chayote Carrot Tarts with Smoked Gouda

Yield: 30 mini tarts
Dough Ingredients:

  • 1 cup butter, diced
  • 2 cups all purpose flour
  • 1/2 cup chickpea flour
  • 1/2 cup Pecorino Romano cheese, powdered (powder cheese using coffee/spice grinder)
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • 3/4 cup cheddar cheese, grated
  • 1/2 – 3/4  cup cold water

Filling Ingredients:

  • 2 tablespoons butter
  • 1 chayote, grated
  • 2 scallions, chopped
  • 1 carrot, grated
  • 3 eggs
  • 3/4 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried oregano
  • 2 tablespoons finely chopped cilantro
  • 1/2 cup smoked gouda, grated

Combine flours, salt, Pecorino Romano and spices in a large bowl. Using a pastry blender, cut the butter into the flour until it resembles small peas. Add cheddar cheese and water, a little at a time, until the dough comes together.

Divide dough in half and wrap each half, separately, in plastic wrap. Place one half in the freezer for a later use. Chill the other half in the refrigerator for 30 minutes.
In a skillet, melt butter, Add scallions and saute until softened, about 1 minute. Add carrots and chayote. Saute until the vegetables are very soft, about 5 minutes. Add salt, pepper, cilantro and oregano and cook for another 1 minute.

In a small bowl, whisk together the eggs and milk with a generous pinch of salt and black pepper.
Preheat oven to 400 F.
On a floured board, roll out half the dough until very thin, about 1/4″ thick. Dust flour on the top. Divide into squares and press each square into a mini tart mold. Add a teaspoon of the filling a little of the smoked gouda.
Fill the tart mold with the egg-milk mixture. The easiest way to do this is to pour the egg-milk mixture into a squeeze bottle. Repeat until all the filling is used.

Place tart shells on a cookie sheet and bake for 20 minutes.

I was so happy I finally got a chance to use my mini tart molds which I’ve had for a few years. These are way better than those mini-quiches we all buy from Costco!

The perfect party food!

Mini Quiche, Mini Tart, Mini-Quiche, Mini-Tart

…linking to Hearth & Soul Blog Hop

Chef Mireille

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Reader Interactions


  1. They look fabulous – love those mini tart pans – and your filling sounds delicious! I didn't have the hi maize natural fiber either but never thought to use chickpea flour, which I do have – glad to know it worked as a substitute.

  2. Lovely! I never had Chayote before, I saw it in the supermarket, but didn't know what to do with it. Interesting about your chickpea flour, I thought their Hi Maize stuff was something made from corn.

    • Yes the original KA recipe had mushrooms, but I am not a mushroom fan so I just used what was in my fridge at the time. Chayote is used a lot in the Caribbean, where my family is from. I love it so glad to see another chayote loving person 🙂

  3. Beautiful tarts! I have those molds too, and hardly use them. Did you have to spray them a lot so the stuff doesn't stick to them? I love the filling you used. Very colorful and flavorful.

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