Description
Delicious mini tartlets filled with pumpkin and goat cheese, perfect for fall gatherings.
Ingredients
Scale
- 1 sheet puff pastry, thawed
- 1 cup pumpkin purée (unsweetened, not pumpkin pie filling)
- 2 tablespoons Greek yogurt or cream cheese
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 1 egg, lightly beaten
- 85 grams goat cheese, crumbled
- 2 tablespoons honey
- 1 teaspoon fresh thyme leaves
Instructions
- Preheat the oven to 200°C. Line a baking tray with parchment paper.
- Cut puff pastry into 12 equal squares or circles and arrange them evenly on the prepared baking tray.
- In a mixing bowl, combine pumpkin purée, Greek yogurt or cream cheese, ground cinnamon, and ground nutmeg. Stir until the mixture is smooth and uniform.
- Place a small dollop of the pumpkin mixture onto the center of each pastry piece. Brush the pastry edges lightly with the beaten egg.
- Bake in the center of the oven for 15 to 18 minutes, or until the pastry is puffed and golden brown.
- Remove the tartlets from the oven. While they are still hot, top each with crumbled goat cheese. Drizzle with honey and scatter fresh thyme leaves over the tops before serving.
Notes
- Ensure the puff pastry is fully thawed before using.
- For an extra flavor boost, try adding some crumbled walnuts or pecans on top.
- These tartlets can be served warm or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tartlet
- Calories: 150
- Sugar: 4g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg