Bite-sized crisp tartlets filled with creamy cheese, herbs, and fresh vegetables for festive gatherings.
# Components:
→ Tartlet Shells
01 - 1 sheet (approximately 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 tablespoon fresh chives, finely chopped
06 - 1 tablespoon fresh parsley, finely chopped
07 - 1/2 teaspoon 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 tablespoons pomegranate seeds (optional)
14 - Microgreens or fresh dill, for garnish
# Method:
01 - Set oven to 400°F. Line a baking tray with parchment paper.
02 - Roll pastry on a lightly floured surface to 1/8 inch thickness. Cut 24 circles using a 2.4-inch round cutter. Using a smaller 1-inch cutter, punch out centers to create wreath shapes.
03 - Place pastry rings on tray and lightly brush with beaten egg.
04 - Bake for 10 to 12 minutes until golden and crisp. Remove and cool completely.
05 - Combine cream cheese, grated Gruyère, chives, parsley, lemon zest, salt, and pepper in a bowl. Mix until smooth.
06 - Pipe or spoon the cheese mixture onto each cooled tartlet base, forming a generous swirl.
07 - Top each tartlet with diced peppers, quartered tomatoes, cucumber, pomegranate seeds, and garnish with microgreens or dill to resemble a festive wreath.
08 - Serve immediately or refrigerate up to 2 hours prior to serving for optimal texture.
