These bite-sized tartlets feature flaky pastry shells filled with a creamy, herby chicken-pesto mixture, topped with melted cheese for a golden finish. A delightful combination of buttery pastry, savory chicken, and aromatic basil pesto makes them an instant crowd-pleaser.
[cooked-sharing]
Yields24 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins
24 mini tartlets (serves 8–10 as appetizers)
For the Tartlet Shells
2sheets puff pastry, thawed but cold
1large egg, beaten (for egg wash)
For the Filling
1 ½cupscooked chicken breast, finely chopped or shredded
⅓cupbasil pesto (store-bought or homemade)
¼cupcream cheese, softened
¼cupgrated Parmesan cheese
¼tspblack pepper
For the Topping
½cupshredded mozzarella or gruyère cheese
Fresh basil leaves, small (optional, for garnish)
Prepare the Pastry Shells
1
Preheat oven to 400°F (200°C).
Lightly flour a work surface and roll out puff pastry sheets to smooth creases.
Using a round cutter, cut 24 circles and gently press each into a mini muffin tin cup.
Brush edges lightly with beaten egg.
Make the Filling
2
In a bowl, combine chicken, pesto, cream cheese, Parmesan, and black pepper.
Mix until well combined. The mixture should be creamy but thick enough to spoon into tartlet shells.
Fill & Top
3
Spoon about 1 heaping teaspoon of the chicken-pesto mixture into each pastry cup.
Sprinkle mozzarella (or gruyère) over each filled tartlet.
Bake
4
Bake for 12–15 minutes, or until pastry is puffed and golden, and cheese is melted and lightly browned.
Remove from oven and let cool in the pan for 3–4 minutes before transferring to a serving platter.
Serve
5
Garnish each tartlet with a small fresh basil leaf (optional) for color and freshness.
Serve warm or at room temperature.
Tips & Variations
6
Make ahead: Fill tartlet shells and refrigerate (unbaked) for up to 4 hours before baking.
Nut-free pesto: Replace traditional pesto with a sunflower seed or pumpkin seed version for allergies.
Extra flavor: Add a pinch of chili flakes to the filling for subtle heat.
Cheese swap: Try sharp cheddar or smoked gouda for a different flavor profile.
Suggested Pairings
7
Drink: Sauvignon Blanc, Pinot Grigio, or sparkling wine
Other bites: Caprese skewers, prosciutto-wrapped asparagus, or marinated olives
Ingredients
24 mini tartlets (serves 8–10 as appetizers)
For the Tartlet Shells
2sheets puff pastry, thawed but cold
1large egg, beaten (for egg wash)
For the Filling
1 ½cupscooked chicken breast, finely chopped or shredded
⅓cupbasil pesto (store-bought or homemade)
¼cupcream cheese, softened
¼cupgrated Parmesan cheese
¼tspblack pepper
For the Topping
½cupshredded mozzarella or gruyère cheese
Fresh basil leaves, small (optional, for garnish)
Directions
Prepare the Pastry Shells
1
Preheat oven to 400°F (200°C).
Lightly flour a work surface and roll out puff pastry sheets to smooth creases.
Using a round cutter, cut 24 circles and gently press each into a mini muffin tin cup.
Brush edges lightly with beaten egg.
Make the Filling
2
In a bowl, combine chicken, pesto, cream cheese, Parmesan, and black pepper.
Mix until well combined. The mixture should be creamy but thick enough to spoon into tartlet shells.
Fill & Top
3
Spoon about 1 heaping teaspoon of the chicken-pesto mixture into each pastry cup.
Sprinkle mozzarella (or gruyère) over each filled tartlet.
Bake
4
Bake for 12–15 minutes, or until pastry is puffed and golden, and cheese is melted and lightly browned.
Remove from oven and let cool in the pan for 3–4 minutes before transferring to a serving platter.
Serve
5
Garnish each tartlet with a small fresh basil leaf (optional) for color and freshness.
Serve warm or at room temperature.
Tips & Variations
6
Make ahead: Fill tartlet shells and refrigerate (unbaked) for up to 4 hours before baking.
Nut-free pesto: Replace traditional pesto with a sunflower seed or pumpkin seed version for allergies.
Extra flavor: Add a pinch of chili flakes to the filling for subtle heat.
Cheese swap: Try sharp cheddar or smoked gouda for a different flavor profile.
Suggested Pairings
7
Drink: Sauvignon Blanc, Pinot Grigio, or sparkling wine
Other bites: Caprese skewers, prosciutto-wrapped asparagus, or marinated olives
