Autumn mini tarts with roasted pumpkin cream, goat cheese, and caramelized onions - photo 1
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Autumn mini tarts with roasted pumpkin cream, goat cheese, and caramelized onions

Party Recipes Appetizers 90 min Medium 10 wyświetleń ~35.03 PLN - (0)
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Description

A modern, seasonal appetizer perfect for autumn gatherings — small, impressive tartlets with a delicate roasted pumpkin cream and creamy goat cheese, complemented by sweet and sour pomegranate seeds, caramelized red onion, and a crispy slice of prosciutto. Visually appealing: the contrast of golden tartlets, intense orange pumpkin filling, ruby pomegranate pearls, and green pumpkin seeds. The flavor balances between the sweetness of roasted pumpkin and caramelized onion, the creaminess of goat cheese, and the salty, crispy prosciutto — served on a tray or board, they will be the centerpiece of your autumn party.

Ingredients Used

Ingredients (16)

Servings:
12
  • Wheat flour 250 g
  • Butter 125 g
  • Cold water 60 ml
  • Egg 2 szt.
  • Pumpkin (flesh, raw) 400 g
  • Olive oil 30 ml
  • Honey 30 ml
  • Goat cheese (soft) 180 g
  • Red onion 300 g
  • Brown sugar 30 g
  • Fresh thyme 0.1 pęczków
  • Prosciutto 120 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 4 szczypty
  • ✨ Opcjonalne
  • Roasted pumpkin seeds 40 g
  • Pomegranate seeds (arils) 80 g
💰 Szacowany koszt dania: ~35.03 PLN (2.92 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Shortcrust pastry

1

Prepare the ingredients and tools: a large bowl, a grater (optional butter cutter), a rolling pin, and a mold for 12 mini tartlets (diameter about 7 cm). Sift 250 g of flour into the large bowl. Add 3 g of salt and mix with a wooden spoon.

Ingredients: Wheat flour, Salt
Use a large bowl and a grater/mixer or kitchen knife to cut the butter. Do not overheat the butter — it should be cold. Tools: butter grater/slicer, bowl, spoon.
2

Cut 125 g of cold butter into small cubes (about 1 cm). Add to the flour and quickly rub between your fingers (using the "sable" method) or use a food processor — work until the mixture resembles coarse breadcrumbs with some butter lumps the size of peas (about 2–4 minutes by hand).

Ingredients: Butter, Wheat flour
Use a knife or slicer to cut the butter. If you are using a food processor, pulse briefly to avoid melting the butter with heat.
3

Add 120 g of eggs (2 pieces), crack one whole, and lightly beat the other, adding it gradually. Pour in 60 ml of cold water, tablespoon by tablespoon, mixing with a fork or silicone spatula until the dough starts to come together. Do not knead for too long — just enough for the ingredients to combine.

Ingredients: Egg, Cold water
Use a silicone spatula or wooden spoon. If the dough is too dry, add another 5–10 ml of water; if too wet, sprinkle in a little flour.
4

Shape the dough into a disk, wrap it in plastic wrap, and place it in the refrigerator for 30–45 minutes. The dough will be firm and easier to roll out after chilling.

Chilling is key — cold butter in the dough gives a flaky, layered finish. If you're in a hurry, 20 minutes in the freezer will work too.

Blind baking the crust

5

Preheat the oven to 180°C (top and bottom). Remove the dough, divide it into 12 equal pieces (each ~27–28 g) and roll out into circles with a diameter of about 12 cm. Gently line the greased mini tartlet molds with them, pressing against the sides. Trim the excess dough with a sharp knife. Prick the bottom of each tartlet a few times with a fork.

Ingredients: Wheat flour, Butter, Egg
Use a pastry board and a rolling pin. Molds with a diameter of 7 cm are ideal. Use a fork to poke holes to prevent the dough from bubbling during baking.
6

Line each tartlet with baking paper and fill with weights (dried beans, baking balls, or special weights). Bake for 12 minutes, remove the paper with the weights, and bake for another 5–7 minutes, until the edges are golden and the bottom is dry.

The best option is a muffin pan or a set of tartlet molds. Weights prevent the dough from shrinking. If the bottom seems soft after removing, bake for another 3–4 minutes.

Pumpkin cream

7

Preheat the oven to 200°C. Cut 400 g of pumpkin into even cubes (about 2–3 cm). In a bowl, mix part of the pumpkin with 15 g of oil and a pinch of salt (from a total of 3 g). Spread on a baking sheet lined with parchment paper and bake for 25–30 minutes, until the pieces are soft and slightly caramelized at the edges — check with a fork, they should mash easily.

Ingredients: Pumpkin (flesh, raw), Olive oil, Salt
Use a perforated baking tray or parchment paper. Hokkaido can be baked with the skin on, while regular pumpkin should be peeled. Check for softness with a fork after 25 minutes.
8

Transfer the roasted pumpkin to a blender bowl. Add 180 g of goat cheese, 30 g of honey, and the leaves from 6 g of fresh thyme (removed from the stems). Blend until smooth. Season to taste with 2 g of pepper and an additional pinch of salt if needed. The consistency should be creamy, easy to scoop with a spoon or a piping bag.

Ingredients: Pumpkin (flesh, raw), Goat cheese (soft), Honey, Fresh thyme, Black pepper
Use a blender or an immersion blender with the addition of 1–2 tablespoons of cold water if the mixture is too thick. The cream should be smooth and lump-free — blend for 1–2 minutes.

Caramelized onion

9

In a medium skillet, heat the remaining olive oil (about 15 g) over low heat. Slice 300 g of red onion into thin wedges. Add the onion to the skillet, sprinkle with 30 g of brown sugar, and cook slowly for 18–22 minutes, stirring every 1–2 minutes, until the onion is soft and has a deep amber color. If it starts to burn, reduce the heat and add 1–2 tablespoons (15–30 ml) of water to deglaze the caramelized bits from the bottom of the skillet.

Ingredients: Red onion, Olive oil, Brown sugar
The most important: patience and low heat. Use a heavy-bottomed pan (diameter about 24–28 cm). Do not rush the process with high heat — the result will be shallow and burnt.

Additional preparations

10

Bake the slices of prosciutto: spread thin slices of prosciutto on a baking sheet lined with parchment paper and place in an oven preheated to 200°C for 6–8 minutes, until the edges are sharply brown and crispy. Be careful, as the prosciutto can burn in the last minutes — keep an eye on it through the window.

Ingredients: Prosciutto
Use the convection setting if you have it, set to 200°C. When the prosciutto comes out of the oven, it will be very crispy after cooling — store it on paper to prevent sticking.
11

Toast the pumpkin seeds: heat a dry skillet and spread 40 g of seeds evenly. Toast for 4–6 minutes over medium heat, shaking the skillet every 30 seconds, until fragrant and lightly golden. Transfer to a plate to cool.

Ingredients: Roasted pumpkin seeds
Be careful — the seeds can burn quickly. Use a dry pan and keep your hand near the stove.

Assembly and decoration

12

On the prepared, cooled bases, spread the pumpkin cream: use a piping bag with a round tip or a spoon — place about 20–25 g of cream in each tartlet, filling it to 3/4 of the height. On top, add a teaspoon of caramelized onion (about 10–12 g), then a single slice or crumble of prosciutto. Optionally, sprinkle 2–3 g of toasted pumpkin seeds and 6–8 g of pomegranate seeds in each tartlet (if using).

Ingredients: Goat cheese (soft), Roasted pumpkin seeds, Pomegranate seeds (arils)
Use a piping bag to achieve an even, aesthetic application of the cream. Additionally, you can add pumpkin seeds and pomegranate seeds for contrast in texture and color.
13

If you want to serve the tartlets slightly warmed: set the oven to 160°C and place the tartlets inside for 4–6 minutes — just enough for the goat cheese to soften slightly and the flavors to meld. Do not bake longer — the pomegranate seeds and prosciutto will lose their freshness and crunch.

Use the convection setting at 160°C. Monitor the time — 4–6 minutes is enough for the mixture to be warm, but not hot.

Serving

14

Arrange the tartlets on a board or a large platter in several rows. For contrast, add a few sprigs of fresh thyme and a drizzle of oil just before serving. Serve warm or at room temperature — guests can eat them with their fingers.

Ingredients: Fresh thyme, Olive oil, Pomegranate seeds (arils)
Before serving, wait 1–2 minutes after taking out of the oven. Serve with small cocktail forks or toothpicks.

Fun Fact

💡

In European cuisine, pumpkin gained popularity in the 17th-18th century; combining it with goat cheeses is a contemporary trend that merges the sweetness of roasted pumpkin with the spiciness and acidity of the cheese.

Best for

przyjęcie jesienne impreza koktajlowa Wigilia (jako ciepła przystawka)

Tips

🍽️ Serving

Serve the tartlets on a large wooden board with sprigs of thyme. Serve both warm (slightly heated) and at room temperature. For the vegetarian version, omit the prosciutto and add more toasted seeds or thin parmesan chips.

🥡 Storage

Store the bases and cream separately in the fridge for up to 48 hours. Assemble the tartlets just before serving to maintain their crispness. Warning: after assembly, the bases may soften after a few hours; reheat briefly at 150–160°C to restore crispness (3–5 minutes).

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