Spring Garden Tartlets with Herbed Gremolata Paired with 2024 Freyja

Spring is officially showing off, and these Spring Garden Tartlets with Herbed Gremolata are everything we love about the season — bright, crisp, herb‑forward, and almost too pretty to eat. Built on golden puff pastry “cracker” and topped with whipped lemon‑feta, cucumber, radish, and a crunchy herbed pepita gremolata, these fresh bites are going to disappear quickly.

They’re fresh enough for Mother’s Day brunch, fun enough for a Kentucky Derby spread, and elegant enough for any spring gathering. And with the mineral lift and floral notes of our 2024 Freya, this pairing hits that perfect “spring in a glass” moment.

Now let’s make them!

Spring Garden Tartlets with Herbed Gremolata

Recipe by: Tanya Miller
Suggested wine pairing: 2024 Freya

INGREDIENTS

Tartlets

  • 1 sheet puff pastry, rolled to 11×12”
  • 1 container whipped feta (we used Trader Joe’s; you’ll have extra)
  • ~½ Tbsp lemon juice
  • 1 cocktail cucumber, thinly sliced on a mandoline
  • 1–2 radishes (purple is gorgeous), thinly sliced
  • 2–3 Tbsp fresh snow peas, finely sliced
  • 1 small clove garlic, finely minced (optional)
  • Flaky salt, to finish

Herbed Pepita Gremolata

  • ~1 cup toasted pepitas, chopped
  • ¼–⅓ cup extra‑virgin olive oil
  • ~⅓ cup finely chopped parsley
  • 1 Tbsp chopped dill
  • ½ Tbsp lemon juice
  • ½ tsp lemon zest
  • 1 small clove garlic, minced

INSTRUCTIONS

  1. Bake the puff pastry “crackers”
    Thaw according to package directions. Preheat oven to 400ºF. Lightly flour your work surface, roll pastry to 11×12”, and cut into 9 rectangles (~3 x 3⅓”). Transfer to a baking sheet, dock with a fork, cover with a piece of parchment paper and place another baking sheet and a heavy pan on top to prevent over‑puffing. Bake ~12 minutes, rotate, flip over if needed then bake another 10–15 minutes until golden. While still warm, cut into triangles. Cool completely.
  2. Make the whipped feta
    Stir together the whipped feta, lemon juice, and garlic (if using). Transfer to a zip‑top bag, set aside.
  3. Make the gremolata
    Combine olive oil, parsley, dill, lemon juice, lemon zest, and garlic. Add pepitas just before serving so they stay crunchy. Taste and adjust seasoning.
  4. Build the bites
    Snip the corner of the feta bag and pipe a small amount onto each cooled pastry triangle. Smooth with an offset spatula. Alternate slices of cucumber and radish on each tartlet — as much or as little as you like. Spoon or spread a little gremolata over the veggies. Top with a small dollop of whipped feta and a few sliced snow peas.
  5. Finish + serve
    Arrange on a platter or board and serve with a chilled glass of 2024 Freya!

Related Posts