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.
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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
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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.
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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.
