Autumn’s flavors take center stage in this easy-to-follow recipe that pairs the nutty sweetness of potimarron with creamy goat cheese. These golden puff-pastry tartlets are simple to make, attractive on a plate, and work well as an appetizer or a light main with a green salad.
Ingredients for 8 pumpkin and goat cheese tartlets
- ½ small potimarron (red kuri squash), peeled and seeded
- 2 sheets of puff pastry
- 150 g fresh goat cheese (about 5 oz)
- 1 egg yolk, beaten
- ½ bunch fresh thyme
- ½ bunch fresh rosemary
- Olive oil for roasting
- Honey to finish
How to roast the squash for best flavor
Preheat the oven to 200°C (390°F). Trim and seed the potimarron, then cut it into small cubes. Toss the cubes with a drizzle of olive oil, stripped thyme leaves, chopped rosemary, salt and pepper.
Spread the seasoned squash on a baking sheet lined with parchment. Roast for about 10 minutes until edges begin to caramelize. Roasting concentrates the squash’s natural sweetness and creates a tender texture that balances the tang of goat cheese.
Shaping the tartlet baskets from puff pastry
While the squash roasts, unroll the puff pastry and cut four 10 cm (4 in) squares from each sheet. For each square, make four angled slits from one corner toward the opposite corner, stopping about 2 cm from the center.
Fold the narrow strips under one another to form a little basket rim. This creates structure to hold the filling and gives a pretty lattice effect when baked.
Assembly and baking instructions
- Place the formed pastry baskets on a lined baking tray.
- Spoon fresh goat cheese into the center of each basket.
- Add a few cubes of the roasted potimarron on top of the cheese.
- Sprinkle a little thyme, season with salt and pepper.
- Brush pastry edges with beaten egg yolk for a golden finish.
- Bake at 200°C (390°F) for about 15 minutes, until pastry is puffed and browned.
- Drizzle each tartlet with honey just before serving.
Quick tips and ingredient swaps for seasonal variation
- You can swap potimarron for butternut squash, pumpkin or zucchini.
- Butternut and pumpkin are milder; they will be less chestnut-like than potimarron.
- For a crunch contrast, add toasted walnuts or pumpkin seeds on top.
- Use thyme and rosemary sparingly; fresh herbs lift the flavor without overpowering.
- A final drizzle of honey brightens the savory cheese and roasted squash.
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