Mini Pumpkin Tartlets with Goat Cheese & Thyme Honey
Ingredients:
For the tartlets:
1 sheet puff pastry, thawed
1 cup pumpkin purée (not pumpkin pie filling)
2 tbsp Greek yogurt or cream cheese
½ tsp ground cinnamon
¼ tsp ground nutmeg
1 egg, lightly beaten (for egg wash)
For the topping:
3 oz goat cheese, crumbled
2 tbsp honey
1 tsp fresh thyme leaves
Directions:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cut puff pastry into 12 small squares or circles. Place onto the baking sheet.
In a bowl, mix pumpkin purée with Greek yogurt, cinnamon, and nutmeg until smooth.
Spoon a small dollop of pumpkin mixture into the center of each pastry square.
Brush edges of pastry with egg wash.
Bake for 15–18 minutes until puffed and golden.
Remove from oven and immediately top with crumbled goat cheese.
Drizzle with honey and sprinkle with fresh thyme before serving.
Nutritional Info (per tartlet, makes 12):
Calories: 120
Protein: 3g
Fat: 7g
Carbs: 11g
Fiber: 1g
Sugar: 4g