Mini Pumpkin Goat Cheese Tartlets

When October rolls around and pumpkin puree shows up everywhere, these mini pumpkin tartlets with goat cheese and thyme honey are the finger food I bring to cozy fall gatherings. Each bite is flaky, a little creamy, sweet and tangy—a beautiful mix of autumn flavors that looks impressive but is secretly simple to make. These are perfect for holiday parties, brunch spreads, or an appetizer whenever guests drop by.

My family always requests these for Thanksgiving or game night and I love how quickly they disappear from the platter. There is something about the bite-size format and the creamy goat cheese against the flaky pastry that everyone loves.

Ingredients

• Puff pastry: This makes the tartlets light and flaky Choose all-butter pastry for best flavor and texture
• Pumpkin purée: Not pie filling Just pure pumpkin for that earthy sweet taste Quality puree will be bright orange and not watery
• Greek yogurt or cream cheese: These bring creaminess and mild tang to the filling I find Greek yogurt gives a subtle sharpness
• Ground cinnamon: Adds warmth and classic autumn aroma Choose true cinnamon for extra depth
• Ground nutmeg: Brings a little extra spice Always grate fresh if you can for the best fragrance
• Egg: Use for brushing the pastry so it bakes up shiny and golden Brown eggs usually have richer yolks for better color
• Goat cheese: Crumbled on top Gives creamy tang and is best if fresh and soft Try to buy from a local producer for maximum flavor
• Honey: Use floral honey for best results Acacia or orange blossom work well Adds sweetness and shine
• Fresh thyme: Brings herbal freshness Pick soft green leaves free of any dark spots

Instructions

Thaw the Pastry:

Let your puff pastry sit at room temperature just until soft enough to unfold without cracking If chilled too long it will tear but if too warm it gets sticky

Prepare the Filling:

In a medium bowl combine pumpkin purée Greek yogurt cinnamon and nutmeg Whisk until smooth and well blended Take a little taste and add more spice if you like

Cut and Arrange the Pastry:

On a lightly floured board use a sharp knife or cookie cutter to cut pastry into twelve equal squares or circles Transfer pieces to a parchment-lined baking sheet As you work keep the dough cold or it can get hard to handle

Add the Pumpkin Mixture:

Drop a small spoonful of the pumpkin mixture onto the center of each pastry square Gently nudge the filling to leave a border around the edges

Apply the Egg Wash:

With a pastry brush lightly coat the edges of each tartlet with beaten egg This helps the pastry puff up and turn beautifully golden

Bake:

Slide your tray into a preheated oven at four hundred degrees Bake for fifteen to eighteen minutes until the tartlets are puffed up and the edges have a deep golden sheen

Top and Finish:

Remove from oven and while still hot scatter crumbled goat cheese over each tartlet so it starts to soften a bit Drizzle with honey and finish with a pinch of fresh thyme leaves Serve warm or at room temperature

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The first time my child helped me make these we ended up sneaking several while still piping hot from the oven. I am convinced it is that drizzle of honey and thyme at the end that makes these truly irresistible—never skip it.

Storage Tips

Once baked let tartlets cool completely before storing in an airtight container They keep well for up to two days in the fridge Gently reheat in a low oven to bring back the crispiness If you have leftovers wrap them individually to keep the goat cheese fresh

Ingredient Substitutions

If you are out of Greek yogurt swap in cream cheese or even sour cream for a subtly different tang For a milder flavor try ricotta instead of goat cheese And if you want to change up the herb rosemary or chives are also lovely with pumpkin

Serving Suggestions

Serve these as part of a brunch board along with fruit and nuts They are nice on a cheese tray with dried figs or as an appetizer for Thanksgiving Sprinkle a pinch of flaky salt or a touch more fresh thyme right before serving for added pizazz

Cultural Context

Mini tartlets are popular as French hors d’oeuvres and have been modernized with seasonal ingredients like pumpkin Bringing these to a holiday party always gets a happy reaction Perfect for those who want just a taste of autumn without a heavy dessert

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Let these mini pumpkin tartlets shine warm out of the oven, with golden pastry and fragrant thyme honey. They're sure to become a cozy fall favorite at your table.

Frequently Asked Questions

→ Can I substitute Greek yogurt with cream cheese?

Yes, both Greek yogurt and cream cheese create a creamy texture and mild tang. Use what you prefer or have on hand.

→ How do I prevent soggy bottoms in tartlets?

Bake the puff pastry until fully golden and ensure the pumpkin mixture isn't watery before adding to the pastry.

→ Can these tartlets be made ahead?

They can be assembled and baked in advance. For best texture, add goat cheese, honey, and thyme just before serving.

→ Is store-bought puff pastry necessary?

Store-bought puff pastry saves time and delivers great results, but homemade pastry can also be used for added flavor.

→ Can I use other types of cheese?

While goat cheese offers a nice tang, feta or ricotta provide similar contrasts to the sweet pumpkin and honey.