Deconstructing the Dish: Pimento Cheese Party Gougères

Pimento cheese party gougères (goo-ZHEHR) are our Southern version of the classic French cheese puff hors d’œuvre. Typically made with Gruyère cheese, these decadent—and very easy to make—puffy mounds are the customary accompaniment to Old World Champagne. Everyone loves a warm, cheesy bite with a drink before dinner so as you sweep off the patio for spring entertaining, dressed up or down, these beauties will kick off a gathering in style. They’re a natural match with Tennessee party cocktails and local craft beers and a big step up from frozen meatballs and store-bought hummus, without a lot of extra effort in the kitchen.

Gougères are made with choux pastry, the same eggy batter used for cream puffs and éclairs. In short, you just boil water and butter, add flour and then beat in lots of eggs. This version is flavored with the longtime favorite Tennessee ingredient—a little jar of diced pimientos. Use your own diced roasted red pepper, if you like; just add the cheese last.

When the batter ingredients are mixed together, you’ll create a sticky paste, something that a pastry chef would neatly pipe onto a baking sheet in perfect rounds. Instead, simply scoop out small portions with two spoons and drop onto a baking sheet for a rustic, truly homemade look. Make your batter in advance and bake the gougères just before guests arrive. Go ahead and squeeze the whole lot onto one large baking sheet. Or, bake two smaller batches for a follow-up hot round. If making them ahead better suits your entertaining schedule, they’re almost as delicious at room temperature.