# What You'll Need:
→ Tartlet Shells
01 - 1 sheet ready-made puff pastry or shortcrust pastry (approx. 8.8 oz)
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, to garnish
# How To Make It:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - Roll out pastry on a lightly floured surface to approximately 1/8 inch thickness. Cut 24 circles using a 2.4-inch round cutter, then punch out centers with a 1-inch cutter to create wreath shapes.
03 - Place pastry rings onto the prepared tray and brush lightly with beaten egg.
04 - Bake for 10 to 12 minutes until golden brown and crisp. Remove and cool completely.
05 - Combine cream cheese, grated Gruyère, chives, parsley, lemon zest, salt, and pepper in a medium bowl. Mix until smooth.
06 - Transfer cheese mixture to a piping bag fitted with a star tip (optional) and pipe a generous swirl onto each cooled tartlet base.
07 - Decorate each tartlet with diced red and yellow peppers, cherry tomatoes, cucumber, pomegranate seeds (if using), and microgreens or dill to mimic a festive wreath.
08 - Serve immediately or refrigerate up to 2 hours for best texture.
