Mini Pumpkin Goat Cheese Tartlets (Print Version)
Bite-sized puff pastry tartlets filled with pumpkin, goat cheese, honey, and thyme.
# Ingredients:
→ Tartlet Base
01 -
1 sheet puff pastry, thawed
02 -
1 cup pumpkin purée (unsweetened, not pumpkin pie filling)
03 -
2 tablespoons Greek yogurt or cream cheese
04 -
0.5 teaspoon ground cinnamon
05 -
0.25 teaspoon ground nutmeg
06 -
1 egg, lightly beaten
→ Topping
07 -
85 grams goat cheese, crumbled
08 -
2 tablespoons honey
09 -
1 teaspoon fresh thyme leaves
# Instructions:
01 -
Preheat the oven to 200°C. Line a baking tray with parchment paper.
02 -
Cut puff pastry into 12 equal squares or circles and arrange them evenly on the prepared baking tray.
03 -
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.
04 -
Place a small dollop of the pumpkin mixture onto the center of each pastry piece. Brush the pastry edges lightly with the beaten egg.
05 -
Bake in the center of the oven for 15 to 18 minutes, or until the pastry is puffed and golden brown.
06 -
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:
01 -
Use cold puff pastry for best results to ensure maximum rise and flakiness.