Whipped Cottage Cheese Strawberry Salsa Mini Tarts: Light, Fresh and Bursting with Flavour
Bring colour and elegance to your table with these Whipped Cottage Cheese Strawberry Salsa Mini Tarts. Made with crisp puff pastry, creamy whipped cottage cheese, and a vibrant strawberry-basil salsa, they’re the perfect light appetiser or picnic snack. These tarts strike a beautiful balance between savoury and sweet, creamy and zesty—making every bite refreshingly moreish. Whether you’re hosting a garden party, planning a summery brunch, or looking for an easy-to-assemble starter, this recipe has you covered.
Scroll down or tap ‘Jump to Recipe’ to get straight into the method.
Simple Ingredients, Fresh Summer Flavours
These mini tarts may look impressive, but they’re made from simple ingredients that come together in minutes. Each element brings something special, resulting in a dish that’s flavour-packed yet light and balanced.
- Ready-rolled puff pastry – Buttery and crisp, it forms the perfect base for the whipped filling and juicy salsa.
- Cottage cheese – Mild and creamy, cottage cheese whips beautifully and pairs well with citrus and herbs.
- Lemon and olive oil – Add brightness and richness to the whipped cheese.
- Fresh basil – Blended into the cheese and stirred into the salsa for a fragrant, peppery finish.
- Strawberries – Juicy and sweet, they bring vibrant colour and natural sweetness to the salsa.
- Shallot and lime – Balance the berries with a touch of sharpness and zing.
- Honey – A hint of sweetness that rounds out the salsa and enhances the fruit.
The result? A combination that’s delicate but satisfying, savoury but just sweet enough.
How to Make Whipped Cottage Cheese Strawberry Salsa Mini Tarts
Begin by lining a baking tray with parchment paper and unrolling your puff pastry onto a flat surface. Using a 10 cm (4 inch) round cookie cutter, cut out six circles. Then, take an 8 cm (3⅛ inch) cutter and gently score a smaller circle in the centre of each—this helps create a defined border that will puff up, forming a perfect well for the filling.
Arrange the pastry rounds on your prepared tray. Mix the egg yolk with a splash of milk and brush this over each tart. Sprinkle sesame seeds around the outer edge for added texture and a beautiful golden finish. Bake until the tarts are puffed and golden, then set aside to cool slightly.
To prepare the whipped cottage cheese, place the cottage cheese, lemon zest, lemon juice, olive oil, fresh basil, salt, and pepper in a food processor. Blend until smooth and creamy, then refrigerate until you’re ready to assemble.
Next, make the strawberry salsa by mixing chopped strawberries with finely diced shallot, lime zest, lime juice, finely chopped basil, honey, salt, and pepper. Let the mixture sit for a few minutes so the flavours can develop.
When ready to assemble, gently press down the centre of each tart using the back of a spoon—only press within the scored inner circle, leaving the edges puffed. Spoon the whipped cottage cheese into the centre, creating a slight well, then finish with a generous spoonful of strawberry salsa.
Serve immediately and enjoy this vibrant, fresh appetiser while the pastry is still beautifully light and crisp.
Perfect for Spring and Summer
These mini tarts are perfect for warm weather dining. They’re light, colourful, and travel well—ideal for picnics, garden parties, or make-ahead starters for a summer dinner. Their bite-sized format makes them easy to serve and even easier to enjoy.
Looking for variations? Swap strawberries for chopped mango or peaches, or try using ricotta or cream cheese instead of cottage cheese. You can even add a touch of chilli to the salsa for a spicy twist. These tarts are versatile enough to suit your mood, the season, or what you have on hand.
Customisable to Suit Your Dietary Preferences
These tarts are naturally vegetarian and feature fresh, gluten-free fillings. To make the recipe fully gluten-free, simply swap the regular puff pastry for a certified gluten-free version. Feel free to personalise the herbs—mint, dill, or tarragon all complement the flavours beautifully.
For a dairy-free option, try plant-based cottage cheese or a creamy cashew cheese alternative, and replace the egg wash with a dairy-free milk for brushing. This recipe is versatile and easy to adapt while still delivering vibrant, fresh flavours.
Watch the Recipe on Instagram & Try These Next
Want to see how these mini tarts come together? Watch our quick video tutorial on Instagram and don’t miss out on our other elegant appetisers and tart recipes:
These whipped cottage cheese tarts are a must-try if you love dishes that feel fancy but are actually quick to prepare.
Happy baking,
Izabella
Description
These mini tarts are the perfect balance of creamy, tangy, and sweet. A crisp puff pastry base holds a smooth whipped cottage cheese filling, topped with a bright strawberry and basil salsa that adds a burst of summery freshness. They're easy to prepare, look beautiful on a platter, and make a lovely starter, canapé, or light lunch option.
Made with simple ingredients and minimal prep, these mini tarts are proof that impressive appetisers don’t need to be complicated. The whipped cottage cheese is lemony and silky, the salsa is zesty with a hint of honey, and the flaky pastry gives that satisfying crunch in every bite.
Ingredients
For the tarts:
For the whipped cottage cheese:
For the strawberry salsa:
Instructions
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Preheat the oven to 200°C (fan-assisted) and line a baking tray with parchment paper. Unroll the puff pastry sheet, which should measure approximately 24 × 36 cm (9½ × 14¼ inches). Using a 10 cm (4 inch) round cookie cutter, cut out six pastry circles. With an 8 cm (3⅛ inch) cutter, gently score a smaller circle in the centre of each one, being careful not to cut all the way through. Arrange the circles on the prepared tray. Mix the egg yolk with milk and brush the mixture over each pastry round. Sprinkle sesame seeds around the outer edge, then bake for 9–10 minutes, or until golden and puffed. Set aside to cool slightly.
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While the pastry bakes, prepare the whipped cottage cheese. Add the cottage cheese, lemon zest and juice, olive oil, basil leaves, salt, and pepper to a food processor. Blend until smooth and creamy, then refrigerate until needed.
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To make the strawberry salsa, combine the chopped strawberries, shallot, lime zest and juice, chopped basil, honey, salt, and pepper in a bowl. Mix well to combine and let the flavours mingle while you assemble the tarts.
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Once the pastry circles have cooled slightly, press down the centre of each one with the back of a spoon to flatten the scored inner section, keeping the raised edges intact. Spoon the whipped cottage cheese into each tart, creating a small dip in the centre to hold the salsa. Finish by topping each tart with a generous spoonful of the strawberry salsa. Serve immediately and enjoy.
Nutrition Facts
Servings: 6 ServingCalories:395.43kcalTotal Fat:25.51gSaturated Fat: 6.57gTrans Fat: 0gCholesterol:32.99mgSodium:293.28mgPotassium:157.08mgTotal Carbohydrate:32.08gDietary Fiber: 1.55gSugars: 6.61gProtein:10.2gVitamin A: 31.07IUVitamin C: 21.67mgCalcium: 60.91mgIron: 1.68mgVitamin D: 0.2IUVitamin E: 0.82IUVitamin K: 14.63mcgThiamin: 0.24mgRiboflavin: 0.25mgNiacin: 2.42mgVitamin B6: 0.06mgFolate: 26.37mcgVitamin B12: 0.27mcgPhosphorus: 132.58mgMagnesium: 18.6mgZinc: 0.61mg
Note
- For best results, use cold puff pastry straight from the fridge to ensure it puffs up nicely during baking.
- You can prepare the whipped cottage cheese and strawberry salsa a few hours ahead and keep them chilled until assembly.
- Feel free to substitute fresh basil with mint or parsley for a different flavour twist.
- These tarts are best served fresh on the day they’re made to keep the pastry crisp.
- To make the recipe vegan, try using a plant-based cream cheese alternative and skip the egg wash, or replace with a milk or oil brush for glazing.
- If you prefer a sweeter salsa, increase the honey slightly or add a touch of finely chopped fresh mint.
