Save These Savory Tartlets bring festive cheer to any gathering with their delicate, buttery crusts and vibrant, herbaceous cheese filling. Perfectly sized as bite-sized appetizers, they offer a delightful combination of crisp pastry and creamy, flavorful toppings, making them a favorite for holiday celebrations or casual entertaining.
Save Crunchy pastry rings topped with a smooth blend of cream cheese and Gruyère create a creamy base for a fresh medley of colorful vegetables. The garnish resembles a miniature festive wreath, making each tartlet as beautiful as it is delicious.
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
- 1. Preheat oven to 200°C (400°F). Line a baking tray with parchment paper.
- 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.
- 3. Arrange the pastry rings on the prepared tray. Brush lightly with beaten egg.
- 4. Bake for 10–12 minutes, or until golden and crisp. Remove and let cool completely.
- 5. In a medium bowl, combine cream cheese, grated Gruyère, chives, parsley, lemon zest, salt, and pepper. Mix until smooth.
- 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.
- 7. Decorate each tartlet with diced peppers, tomatoes, cucumber, pomegranate seeds, and microgreens or dill to resemble a festive wreath.
- 8. Serve immediately, or refrigerate until serving (up to 2 hours for best texture).
Zusatztipps für die Zubereitung
To enhance the filling’s flavor, try adding chopped sun-dried tomatoes or olives. For convenience, bake the tartlet shells ahead of time and assemble just before serving to maintain crispness. Using a piping bag with a star tip adds visual appeal to the cheese swirl but is optional.
Varianten und Anpassungen
This vegetarian recipe can be adapted by topping tartlets with smoked salmon or prosciutto for a non-vegetarian option. Choose between puff pastry or shortcrust based on your preferred texture: flaky or firm.
Serviervorschläge
Serve these tartlets as elegant appetizers paired with a crisp sparkling wine or a light white wine. They’re perfect for holiday parties, receptions, or casual get-togethers offering a burst of color and flavor in every bite.
Save With their beautiful presentation and delicious flavors, these Savory Tartlets are sure to impress your guests. Easy to prepare and versatile, they bring a festive touch to any occasion, inspiring delightful conversations and joyous moments around the table.
Recipe FAQ
- → What type of pastry works best for the tartlets?
Ready-made puff pastry or shortcrust pastry both provide a crisp, buttery shell suitable for these tartlets.
- → How can I ensure the tartlet shells are crisp?
Baking the shells until golden and fully cooled before filling helps maintain a crisp texture.
- → What cheese options are recommended for the filling?
Gruyère or mature cheddar combined with cream cheese creates a creamy, flavorful filling balanced by fresh herbs.
- → Can I prepare these tartlets in advance?
Yes, you can bake the shells beforehand and add the filling and garnish just before serving for best texture.
- → What garnishes complement the cheese filling?
Fresh diced peppers, cherry tomatoes, cucumber, pomegranate seeds, and microgreens add color and freshness.
- → Are there vegetarian and non-vegetarian serving options?
The tartlets are vegetarian by default, but you can add toppings like smoked salmon or prosciutto for non-vegetarian variations.