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Flaky Butternut Thyme Tartlets: Easy Homemade Goat Cheese Appetizer Recipe

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These flaky butternut thyme tartlets feature golden puff pastry filled with sweet roasted butternut squash, creamy goat cheese, and fresh thyme. Perfect for entertaining, they’re easy to make and deliver a cozy, showstopping appetizer for any occasion.

Ingredients

Scale
  • 1 sheet puff pastry (thawed if frozen, homemade or all-butter store-bought)
  • 1 small butternut squash (about 2 cups diced, 300g)
  • 1 tablespoon olive oil (extra virgin preferred)
  • 2 teaspoons fresh thyme leaves (plus extra for garnish)
  • 1/2 teaspoon sea salt (plus more for finishing)
  • Pinch freshly ground black pepper
  • 4 ounces soft goat cheese (chèvre)
  • 1–2 tablespoons heavy cream
  • 1 large egg (beaten with 1 teaspoon water, for egg wash)
  • Flaky sea salt (such as Maldon, for sprinkling before baking)
  • Optional: additional thyme leaves for garnish
  • Optional: drizzle of honey for serving

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Peel and dice butternut squash into 1/2-inch cubes (about 2 cups).
  3. Toss squash cubes with olive oil, thyme leaves, sea salt, and black pepper. Spread in a single layer on the baking sheet.
  4. Roast squash for 18–22 minutes, shaking halfway, until fork-tender and slightly caramelized. Let cool for 5–10 minutes.
  5. In a small bowl, mash goat cheese with heavy cream until smooth and spreadable. Season with a pinch of salt or pepper if desired.
  6. On a lightly floured surface, roll out puff pastry to about 1/8-inch thick. Cut out circles using a 3-inch cookie cutter or glass (about 12–16 rounds per sheet).
  7. Arrange pastry circles on a parchment-lined baking sheet, spacing 1 inch apart. Brush edges lightly with beaten egg.
  8. Spoon about 1 teaspoon of goat cheese mixture into the center of each pastry round, then top with a few cubes of roasted squash. Sprinkle with extra thyme leaves if desired.
  9. For open-faced tartlets, leave as is. For pocket-style, place a second pastry round on top, press edges with a fork to seal, and brush tops with egg wash.
  10. Sprinkle lightly with flaky sea salt.
  11. Bake for 18–22 minutes, until pastry is puffed and deep golden brown. Rotate tray halfway through for even browning.
  12. Remove tartlets to a wire rack to cool for 5–10 minutes. Serve warm or at room temperature, garnished with more thyme and a drizzle of honey if desired.

Notes

Work with cold puff pastry for best flakiness. Don’t overload with filling to avoid soggy bottoms. Tartlets can be made gluten-free or dairy-free with appropriate swaps. For extra flavor, drizzle with honey or add chili flakes to the squash. Tartlets freeze well and reheat beautifully in the oven.

Nutrition

Keywords: butternut squash tartlets, goat cheese appetizer, puff pastry, thyme, easy appetizer, vegetarian, party food, fall recipes, holiday appetizer

Find it online: https://blixfood.com/flaky-butternut-thyme-tartlets-easy-homemade-goat-cheese-appetizer-recipe/