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Mini Pumpkin Goat Cheese Tartlets

Flaky puff pastry filled with creamy pumpkin, caramelized onions, and tangy goat cheese — a perfect fall appetizer or snack.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 tartlets
Course: Appetizer, Snack
Cuisine: American, Autumn
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Tart Shells
  • 1 sheet puff pastry thawed
  • 1 tbsp flour for dusting
Pumpkin Filling
  • 1 cup pumpkin puree
  • 1 egg lightly beaten
  • 2 tbsp heavy cream
  • 0.25 tsp ground nutmeg
  • 0.25 tsp ground cinnamon
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Toppings
  • 4 oz goat cheese crumbled
  • 0.5 cup caramelized onions
  • 1 tbsp honey optional drizzle
  • 1 tbsp fresh thyme leaves for garnish

Equipment

  • Mixing bowls
  • Mini tart pans or muffin tin
  • Baking sheet
  • Whisk

Method
 

  1. Preheat oven to 375°F (190°C). Prepare mini tart pans or muffin tin with cooking spray.
  2. Roll out puff pastry and cut into circles to fit tart molds. Press into pans and prick with fork.
  3. Pre-bake crusts for 8–10 minutes using pie weights or beans, then remove and set aside.
  4. In a bowl, whisk pumpkin puree, egg, cream, nutmeg, cinnamon, salt, and pepper until smooth.
  5. Fill each tart shell with pumpkin mixture and top with a spoon of caramelized onions.
  6. Bake for 15–18 minutes until golden and filling is set.
  7. Top with goat cheese crumbles, honey drizzle, and thyme leaves. Serve warm.

Notes

These tartlets can be served warm or at room temperature and are ideal for fall gatherings or Thanksgiving appetizers.