# What you need:
→ 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
# Directions:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - Roll out the pastry on a lightly floured surface to about 1/8 inch thickness. Use a 2.4 inch round cutter to cut 24 circles. Use a smaller 1 inch cutter to punch out centers, forming wreath shapes.
03 - Place pastry rings on the prepared tray. Lightly brush each with beaten egg.
04 - Bake for 10 to 12 minutes until golden and crisp. Remove and cool completely.
05 - Combine softened cream cheese, grated Gruyère, chopped chives, parsley, lemon zest, salt, and pepper in a bowl. Mix until smooth.
06 - Transfer cheese mixture to a piping bag fitted with a star tip and pipe a generous swirl onto each cooled tartlet base.
07 - Top each tartlet with diced red and yellow bell peppers, quartered cherry tomatoes, diced cucumber, pomegranate seeds if using, and garnish with microgreens or fresh dill to create a festive wreath appearance.
08 - Serve immediately or refrigerate up to 2 hours for best texture before serving.
