Save to Pinterest Delightful bite-sized tartlets with a crisp, buttery crust and festive fillings, perfect for entertaining or holiday gatherings.
This is a wonderful appetizer that has become a favorite at my holiday parties, bringing smiles and compliments every time.
Ingredients
- Tartlet Shells: 1 sheet (about 250 g) ready-made puff pastry or shortcrust pastry, 1 egg beaten (for egg wash)
- Cheese & Herb Filling: 150 g cream cheese softened, 80 g grated Gruyère or mature cheddar, 1 tbsp fresh chives finely chopped, 1 tbsp fresh parsley finely chopped, 1/2 tsp lemon zest, salt and pepper to taste
- Vegetable Garnish: 1/2 red bell pepper finely diced, 1/2 yellow bell pepper finely diced, 6 cherry tomatoes quartered, 1 small cucumber diced, 2 tbsp pomegranate seeds (optional), microgreens or fresh dill to garnish
Instructions
- Preheat Oven:
- Preheat oven to 200°C (400°F). Line a baking tray with parchment paper.
- Prepare Pastry:
- Roll out the pastry on a lightly floured surface to about 3 mm thickness. Using a 6 cm round cutter, cut out 24 circles. Use a smaller cutter (about 2.5 cm) to punch out the centers forming wreath shapes.
- Arrange & Egg Wash:
- Arrange the pastry rings on the prepared tray. Brush lightly with beaten egg.
- Bake:
- Bake for 10 12 minutes or until golden and crisp. Remove and let cool completely.
- Prepare Filling:
- In a medium bowl combine cream cheese grated Gruyère chives parsley lemon zest salt and pepper. Mix until smooth.
- Pipe Filling:
- Transfer the cheese mixture to a piping bag fitted with a star tip (optional) and pipe a generous swirl onto each cooled tartlet base.
- Decorate:
- Decorate each tartlet with diced peppers tomatoes cucumber pomegranate seeds and microgreens or dill to resemble a festive wreath.
- Serve:
- Serve immediately or refrigerate until serving (up to 2 hours for best texture).
Save to Pinterest This recipe brings back fond memories of family gatherings where everyone eagerly awaited these festive tartlets.
Notes
For added flavor mix in chopped sun-dried tomatoes or olives to the cheese filling. To make ahead bake the tartlet shells in advance and assemble just before serving. For a non-vegetarian version top with smoked salmon or prosciutto. Pair with a crisp sparkling wine or light white.
Required Tools
Rolling pin, 6 cm and 2.5 cm round cutters, baking tray, parchment paper, mixing bowl, piping bag (optional)
Nutritional Information
Calories 65, Total Fat 4.5 g, Carbohydrates 4.2 g, Protein 1.8 g (per tartlet)
Save to Pinterest These tartlets make a perfect festive appetizer with a delightful balance of creamy and crunchy textures.
Recipe FAQs
- → What type of pastry is best for these tartlets?
Use ready-made puff or shortcrust pastry for a crisp, buttery shell that bakes evenly and holds shape well.
- → Can I prepare the shells in advance?
Yes, tartlet shells can be baked ahead and stored. Assemble fillings just before serving to maintain freshness.
- → How do I achieve the wreath shape?
Cut pastry circles using a 6 cm cutter, then punch out smaller centers with a 2.5 cm cutter to form ring shapes.
- → What are good garnish options for these tartlets?
Diced bell peppers, cherry tomatoes, cucumber, pomegranate seeds, and fresh herbs like dill or microgreens create a festive look and fresh flavor.
- → Can the filling be customized?
Yes, you can add chopped sun-dried tomatoes, olives, or replace cheeses to suit your taste or dietary preferences.