Mini Pumpkin Tartlets with Goat Cheese and Thyme Honey (Print version)
Flaky puff pastry tartlets filled with spiced pumpkin, finished with goat cheese, thyme honey, and a little flaky salt.
# Ingredients:
For the tartlets
01 -
1 sheet frozen puff pastry, thawed but still cold
02 -
1 cup (240 g) unsweetened pumpkin puree
03 -
2 tablespoons plain Greek yogurt
04 -
1/2 teaspoon ground cinnamon
05 -
1/4 teaspoon ground nutmeg
06 -
1/4 teaspoon fine salt
07 -
1/8 teaspoon black pepper
08 -
1 large egg, beaten
For the topping
09 -
3 oz (85 g) fresh goat cheese, crumbled
10 -
2 tablespoons honey
11 -
1 teaspoon fresh thyme leaves, plus more for serving
12 -
Flaky salt, for finishing
# Instructions:
01 -
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 -
Unfold the puff pastry on a lightly floured surface. Cut into 12 equal squares and place them on the prepared baking sheet. Score a small border inside each square without cutting through the pastry.
03 -
In a bowl, stir together pumpkin puree, Greek yogurt, cinnamon, nutmeg, salt, and pepper until smooth and thick.
04 -
Spoon 1 to 2 teaspoons of pumpkin filling into the center of each pastry square, keeping the scored border clear. Brush the exposed pastry edges with beaten egg.
05 -
Bake for 15-18 minutes, until the pastry is puffed, golden, and crisp on the bottom. If the centers puff, gently press them down with the back of a spoon.
06 -
While the tartlets bake, warm the honey and thyme leaves in a small pan over low heat for 1-2 minutes. Do not boil.
07 -
Top the warm tartlets with crumbled goat cheese. Drizzle with thyme honey, add a few fresh thyme leaves, and finish with flaky salt. Serve warm or at room temperature.
# Good to know:
01 -
Keep puff pastry cold for the best rise.
02 -
Use unsweetened pumpkin puree, not pumpkin pie filling.
03 -
Best served warm within a few hours of baking.