Save It Delightful bite-sized tartlets with a crisp, buttery crust and festive fillings, perfect for entertaining or holiday gatherings.
This recipe has become a festive favorite at my holiday parties and impresses every guest.
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
- Step 1:
- Preheat oven to 200°C (400°F). Line a baking tray with parchment paper.
- Step 2:
- 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.
- Step 3:
- Arrange the pastry rings on the prepared tray. Brush lightly with beaten egg.
- Step 4:
- Bake for 10 12 minutes or until golden and crisp. Remove and let cool completely.
- Step 5:
- In a medium bowl combine cream cheese grated Gruyère chives parsley lemon zest salt and pepper. Mix until smooth.
- Step 6:
- Transfer the cheese mixture to a piping bag fitted with a star tip (optional) and pipe a generous swirl onto each cooled tartlet base.
- Step 7:
- Decorate each tartlet with diced peppers tomatoes cucumber pomegranate seeds and microgreens or dill to resemble a festive wreath.
- Step 8:
- Serve immediately or refrigerate until serving (up to 2 hours for best texture).
Save It Our family loves gathering around and sharing these tartlets during festive seasons creating warm memories.
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 It These mini tartlets add a festive touch to any occasion with minimal effort.
Recipe FAQs
- → What pastry works best for the tartlets?
Both puff pastry and shortcrust pastry create a flaky, crisp base. Choose ready-made sheets for convenience.
- → Can the cheese filling be adapted for different diets?
Yes, the creamy filling uses cream cheese and grated cheese, but you can substitute plant-based cheeses for a vegan alternative.
- → How to achieve a crisp crust on the tartlets?
Ensure the pastry is rolled to about 3 mm thickness and bake at 200°C (400°F) until golden and fully crisp before cooling.
- → What vegetables are suitable for garnishing?
Diced bell peppers, cherry tomatoes, cucumber, and optional pomegranate seeds add fresh color and texture to the topping.
- → How to store the tartlets before serving?
Assemble just before serving or refrigerate assembled tartlets for up to 2 hours for best texture and freshness.