Mini Pumpkin Tartlets with Goat Cheese and Thyme Honey
These delightful Mini Pumpkin Tartlets feature a flaky pastry crust filled with creamy pumpkin and goat cheese, topped with honey and fresh thyme, perfect for autumn gatherings.
Ingredients
Pastry and Filling Ingredients
- 1 package Puff Pastry The foundation of our tartlets, providing a satisfying crunch.
- 1 cup Pumpkin Purée The star ingredient for a sweet and earthy flavor.
- 1/2 cup Greek Yogurt or Cream Cheese Adds a creamy texture and delightful tanginess.
- 1 teaspoon Ground Cinnamon Provides warm spice and inviting aroma.
- 1/2 teaspoon Ground Nutmeg Enhances sweetness and adds depth.
- 1 large Egg For brushing the pastry edges.
- 4 ounces Goat Cheese Crumbled over the top for a tangy note.
- 2 tablespoons Honey For drizzling on warm tartlets.
- 1 tablespoon Fresh Thyme Adds fresh and earthy notes.
Instructions
Preparation
- Thaw the puff pastry at room temperature for about 30 minutes until pliable.
- In a mixing bowl, combine pumpkin purée, Greek yogurt or cream cheese, ground cinnamon, and ground nutmeg. Whisk until smooth.
- On a floured surface, cut the pastry into twelve equal squares or circles.
- Place pastry pieces on a parchment-lined baking sheet and add a spoonful of the pumpkin mixture onto each piece.
- Brush the edges with a beaten egg for a golden finish.
Baking
- Bake in a preheated oven at 400°F for 15 to 18 minutes until golden brown.
- Scatter crumbled goat cheese over the tartlets while warm, drizzle with honey, and sprinkle with fresh thyme.
Serving
- Serve warm or at room temperature. Enjoy straight from the oven or allow to cool.
Notes
Consider roasting the pumpkin purée for deeper flavor. For variations, add walnuts or pecans, or try different herbs like sage or rosemary.