Crisp, buttery tartlets with cheese-herb cream and colorful vegetable garnish, perfect for entertaining.
# List of ingredients:
→ Tartlet Shells
01 - 1 sheet (about 8.8 oz) ready-made puff pastry or shortcrust pastry
02 - 1 egg, beaten (for egg wash)
→ Cheese & Herb Filling
03 - 5.3 oz cream cheese, softened
04 - 2.8 oz grated Gruyère or mature cheddar
05 - 1 tbsp fresh chives, finely chopped
06 - 1 tbsp fresh parsley, finely chopped
07 - 1/2 tsp lemon zest
08 - Salt and pepper, to taste
→ Vegetable Garnish
09 - 1/2 red bell pepper, finely diced
10 - 1/2 yellow bell pepper, finely diced
11 - 6 cherry tomatoes, quartered
12 - 1 small cucumber, diced
13 - 2 tbsp pomegranate seeds (optional)
14 - Microgreens or fresh dill, to garnish
# How to make it:
01 - Set the oven to 400°F and line a baking tray with parchment paper.
02 - Roll out the pastry on a lightly floured surface to approximately 1/8 inch thickness. Using a 2.4 inch round cutter, cut out 24 circles. Use a smaller 1 inch cutter to pierce the centers, creating wreath shapes.
03 - Arrange pastry rings on the tray and brush lightly with beaten egg. Bake for 10 to 12 minutes until golden and crisp. Remove and allow to cool completely.
04 - In a bowl, combine cream cheese, grated Gruyère, chives, parsley, lemon zest, salt, and pepper. Stir until smooth.
05 - Transfer the cheese mixture to a piping bag fitted with a star tip (optional). Pipe generous swirls onto each cooled tartlet shell.
06 - Garnish each tartlet with diced red and yellow peppers, quartered cherry tomatoes, diced cucumber, pomegranate seeds if using, and microgreens or fresh dill to create a festive wreath effect.
07 - Serve immediately or refrigerate up to 2 hours before serving for optimal texture.
