Delicious Tartlets with Three Unique Fillings

Start by selecting *a larger diameter salami* for the tartlet base. If that’s not available, create small foil balls to support the edges of the salami within the tartlet mold. This helps the salami hold its shape while baking.

In a mixing bowl, combine *the cream cheese, sun-dried tomatoes*, and if desired, the feta cheese. You can also add fresh herbs or a mix of *Provencal herbs* to enhance the flavor. Mix these ingredients well, ensuring they are *evenly distributed*.

Using a small plate or a cookie cutter, cut *round shapes* out of the lavash bread. You will need enough rounds to line your tartlet molds. This method creates a delicious and flexible base for your filling.

Next, layer the *smoked chicken*, chopped red bell pepper, and cream cheese in a bowl. Mix them until they are well incorporated and set aside while you prepare the next tartlet.

Slice the *baguette* into pieces of about 7 centimeters (approximately 3 inches). Use a glass to press down in the center of each slice to create a little cup for the filling.

In another bowl, combine the *cream cheese* with finely chopped pickles. Spoon this mixture into each baguette piece, and if you like, top with thin slices of salami for garnish. You can also use a *Peking cabbage leaf* to decorate the plate.

Preheat your oven to *180 degrees Celsius (350 degrees Fahrenheit)*. Before placing them in the oven, brush each tartlet with a little *olive oil, oregano,* and *paprika*. This will add extra flavor and a golden color.

Bake the tartlets for about *7 to 10 minutes*. Keep an eye on them, especially the lavash, as it tends to bake faster than the others. Once they are golden brown, remove them from the oven and let them cool slightly before serving.