Mini tartlets with roasted pumpkin cream, goat cheese, and toasted nuts - photo 1
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Mini tartlets with roasted pumpkin cream, goat cheese, and toasted nuts

Party Recipes Appetizers 90 min Medium 17 wyświetleń ~58.37 PLN - (0)
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Description

Traditional, seasonal mini tarts combine the sweetness of roasted pumpkin with the bold creaminess of soft goat cheese and the crunch of toasted walnuts. This dish is perfect as a snack for a party — it has an appetizing golden appearance and contrasting colors (orange pumpkin, white cheese, dark brown nuts, and red accents of cranberry). In terms of flavor: gently sweet, with hints of nutmeg and honey, and a subtle spiciness from freshly ground pepper. Serve warm or at room temperature, on a wooden board or platter as an impressive appetizer. This recipe is great for family gatherings and seasonal autumn-winter meetings.

Ingredients Used

Ingredients (15)

Servings:
12
  • Wheat flour 300 g
  • Butter 150 g
  • Powdered sugar 20 g
  • Egg 2 szt.
  • Pumpkin (flesh, without seeds and skin) 500 g
  • Rapeseed oil 30 g
  • 30% heavy cream 100 ml
  • Soft goat cheese 200 g
  • Walnuts 80 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 4 szczypty
  • Nutmeg 4 szczypty
  • ✨ Opcjonalne
  • Dried cranberries 80 g
  • Honey 30 ml
  • Fresh thyme 30 g
💰 Szacowany koszt dania: ~58.37 PLN (4.86 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Base (shortcrust pastry)

1

Prepare the ingredients: sift 300 g of flour into a large bowl. Cut 150 g of cold butter into cubes and add it to the bowl with the flour. Add 20 g of powdered sugar and a pinch (1 g) of salt. Using your fingers or a pastry cutter, rub the flour with the butter until the mixture resembles coarse sand with larger lumps of fat (the size of pea grains).

Ingredients: Wheat flour, Butter, Powdered sugar, Salt
Use a butter cutter or knife and quickly mash, so the butter doesn't get too warm. If you have a food processor, pulse a few times. Don't knead for too long, as the dough will become tough.
2

Make a well in the center of the mixture and crack in 60 g of egg (1 egg). Quickly mix with a fork or spatula just until the ingredients are combined — the dough should hold together but not be wet. If the mixture is too dry, add 1-2 teaspoons of cold water (max 10 g). Form into a flat disk, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes (you can also place it in the freezer for 20 minutes if you're in a hurry).

Ingredients: Egg
Use a lightly floured rolling board. The dough should be chilled — this prevents the bottom from shrinking during baking.

Filling (preparing the pumpkin)

3

Preheat the oven to 200°C (top and bottom). Cut 500 g of pumpkin flesh into even cubes about 2–3 cm. In a bowl, mix the pumpkin with 30 g of rapeseed oil and a pinch of salt. Spread it out on a baking sheet lined with parchment paper in a single layer (they should not overlap). Bake for 25–30 minutes until the edges are soft and slightly browned — you can check this with a fork; the pumpkin should pierce easily, and the surface should have golden caramelization spots.

Ingredients: Pumpkin (flesh, without seeds and skin), Rapeseed oil, Salt
For baking, use a baking tray lined with parchment paper or a silicone mat. Do not overcrowd the tray — if the cubes are too close together, they will steam instead of bake, and you won't achieve caramelization.

Filling (mixing and seasoning)

4

After baking, transfer the hot pumpkin to a blender or bowl and blend until smooth puree. Add 100 g of heavy cream, 60 g of egg (1 egg), and 1 g of salt (the second pinch), 2 g of pepper (a pinch), and 2 g of nutmeg. Blend again until you achieve a uniform, creamy consistency — the mixture should be thick but pourable. Taste and adjust with powdered sugar (if you want it sweeter) or salt if needed.

Ingredients: Pumpkin (flesh, without seeds and skin), 30% heavy cream, Egg, Salt, Black pepper, Nutmeg
Use an immersion blender in a large bowl for easier mixing. The mixture should be lump-free; if it is too runny, add a few tablespoons of freshly cooled, smooth pumpkin.

Shaping the base

5

Take the dough out of the fridge and roll it out on a lightly floured surface to a thickness of about 3–4 mm. Cut out circles with a diameter slightly larger than the tartlet molds (e.g., 8–9 cm for 6–7 cm molds). Gently place the circles into the mini tartlet molds (12 pieces), pressing them into the bottom and sides, and remove any excess dough. Prick the bottoms several times with a fork to allow steam to escape and prevent air bubbles.

Ingredients: Wheat flour, Butter, Powdered sugar, Egg
It's best to use a silicone pastry mat or a lightly floured surface. If the dough is sticky, put it back in the fridge for a few minutes.

Blind baking

6

Preheat the oven to 180°C. Cover the tart pans with pieces of parchment paper and fill them with dry beans or baking weights. Bake for 10 minutes, then remove the paper and weights and bake for another 5 minutes, until the edges are lightly browned. Remove and let cool slightly (3–5 minutes).

Ingredients: Wheat flour, Butter, Egg
Weights prevent the bottoms from sinking. If you don't have beans, use rice in a disposable bag. The bottoms will be hot after taking them out of the oven — use oven mitts.

Assembly of the tartlets

7

Fill each tartlet with a spoonful (about 25–30 g) of pumpkin filling, filling to about 3/4 of the height. On top of each round, scatter small pieces of soft goat cheese (use a total of 200 g; portion out 15–20 g per tartlet). If using, add a few pieces of dried cranberries and sprinkle with finely chopped, previously toasted walnuts.

Ingredients: Pumpkin (flesh, without seeds and skin), Soft goat cheese, Walnuts, Dried cranberries
Use a measuring spoon or a piping bag without a tip to precisely fill the molds. Additionally, you can add dried cranberries or chopped parsley for color.

Final baking

8

Place the filled tartlets in an oven preheated to 180°C and bake for 18–22 minutes. The filling should be set at the edges and slightly springy in the center (it may jiggle slightly, but it should not be liquid). The crust should be golden.

Ingredients: Pumpkin (flesh, without seeds and skin), Soft goat cheese, Walnuts
If the top browns quickly, gently cover it with aluminum foil. Check the center tartlet with a wooden stick — it should come out slightly moist, not raw.

Finishing and decoration

9

After removing from the oven, let the tartlets cool for 5–10 minutes in the mold, then gently transfer them to a serving platter. Optionally drizzle each tartlet with 2–3 g of honey (for a light shine and a sweet note) and decorate with a handful of fresh thyme leaves. Additionally, sprinkle with a few chopped, toasted nuts for texture.

Ingredients: Honey, Fresh thyme, Walnuts
Add honey only if you are using it — its resistance to high temperatures means it's better to drizzle it after baking. Use a brush to spread the honey evenly.

Serving

10

Serve the tartlets slightly warm or at room temperature on a large serving board. Arrange in a single layer so everyone has access. For color contrast, add a few dried cranberries to the platter or fresh sprigs of thyme.

Ingredients: Dried cranberries, Fresh thyme
It's best to serve within 2 hours after baking — that's when the cake is the crispiest, and the filling retains its creamy texture.

Fun Fact

💡

Pumpkin has been cultivated and used in the kitchen for thousands of years; it gained popularity in Europe after being brought from America. The combination of pumpkin with soft cheese is a classic of seasonal cuisine, blending sweet and savory contrasts.

Best for

przyjęcie jesienne świąteczne spotkanie przekąska na imprezę

Tips

🍽️ Serving

Serve on a wooden board or a porcelain platter. They pair well with a light salad made of arugula and a lemon vinaigrette. For drinks: mulled wine, cider, or a white wine with light acidity.

🥡 Storage

Store in the refrigerator in an airtight container for up to 48 hours. Before serving, reheat in the oven for 5–8 minutes at 160°C to restore the crispness of the base. Freezing ready-made tartlets with creamy filling is not recommended (the texture changes).

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