Makes 2 dozen
DirectionsActive time: 30 minutes
Total time: 50 minutes
To make tartlets: Preheat oven to 350°. Turn a 12-cup mini-muffin pan upside down and lightly coat the bottom with cooking spray. Set aside a second 12-cup mini-muffin pan. Line 2 large baking sheets with parchment paper.
Working in batches, shape 1 Tbsp. grated cheese into a 3" round on prepared baking sheet. Make 12 rounds, spacing them about 2" apart. Bake until rounds are melted and golden brown around the edges, 5 to 6 minutes. Transfer rounds to prepared upside-down muffin pan, laying 1 across each of the upturned cups. (As the cheese begins to cool, it will be easier to transfer. But work quickly, before the rounds harden. If necessary, rewarm rounds in the oven for 20 seconds.) While rounds are still hot, gently sandwich the second muffin pan over the first to shape cheese tartlets. Set aside to cool for 10 minutes, then carefully remove tartlets and transfer to a large platter. Repeat process with remaining grated cheese to make 24 tartlets total. The tartlets can be made up to 3 days in advance and stored in an airtight container at room temperature.
To serve: Toss together lettuce, croutons, dressing, and shaved Parmesan in a large bowl. Fill each tartlet with a spoonful of the salad.
More Parmesan tartlet fillings:
Mac and double-cheese: Fill tartlets with a scoop of your favorite macaroni and cheese, and garnish with chopped parsley.
Potato and chives: Fill tartlets with finely diced roasted potatoes and red onions; garnish with finely chopped chives.