Pumpkin and Goat Cheese Tartlet Appetizers


  • 2 tablespoons curly parsley, chopped
  • 3 tablespoons sesame-flavored candied walnuts (see tips), coarsely chopped
  • 2/3 cup goat cheese, crumbled
  • 9 (5" x 5") squares puff pastry dough (store-bought), thawed
  • 1 cup heavy cream (as needed), warm
  • 3 tablespoons unsalted butter, as needed
  • ¾ teaspoon white pepper, freshly ground
  • + 6 more ingredients
    • 1 teaspoon salt
    • 2 Butter Gold potatoes (same as Yukon Gold), peeled and diced
    • 2 tablespoons olive oil
    • 1 teaspoon granulated sugar
    • 3 cups pumpkin, peeled and diced
    • 1 sprig thyme

Making pumpkin purée: Preheat the oven to 425°F. Remove the seeds and the strings(if any). Place the cubes of pumpkin on a greased baking sheet with the sprig of thyme in the center. Sprinkle with sugar and drizzle with olive oil. Roast at 425°F for about 1 hour until soft. Let the pumpkin cool c...

View full recipe at SpringPad


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