Description
These cozy fall appetizer tartlets feature a buttery pastry shell filled with roasted autumn vegetables, creamy cheese, and fresh herbs. Perfect for parties, gatherings, or a comforting seasonal snack, they’re easy to customize and always a crowd-pleaser.
Ingredients
Scale
- 1 package refrigerated pie dough (or homemade)
- Flour for dusting
- Butter for greasing tartlet pans
- 1 cup butternut squash, diced and roasted (or sweet potato)
- 1 cup cremini mushrooms, finely chopped
- 1 small red onion, thinly sliced
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme, chopped)
- 2 ounces goat cheese, crumbled (or feta)
- 1/2 cup shredded Gruyère cheese
- 1 large egg
- 2 tablespoons heavy cream (or milk; non-dairy if needed)
- Fresh thyme sprigs (optional, for garnish)
- Drizzle of honey (optional, for garnish)
- Cracked black pepper (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Toss diced butternut squash, mushrooms, and onions with olive oil, salt, pepper, and thyme on a baking sheet. Roast for 15-20 minutes until tender and golden, stirring halfway.
- Roll out pie dough on a floured surface to about 1/8-inch thick. Cut rounds to fit tartlet pans or muffin tin wells (about 3 inches diameter). Press into greased pans and trim excess. Prick bottoms with a fork.
- Blind bake shells: Place parchment and dried beans or pie weights in each shell. Bake at 400°F for 8 minutes, remove weights, and bake 2 more minutes until barely golden.
- In a bowl, whisk together egg and cream. Fold in goat cheese, Gruyère, and roasted veggies. Mixture should be creamy but chunky.
- Spoon veggie-cheese mixture evenly into each shell, leaving a little space at the top.
- Bake filled tartlets at 375°F (190°C) for 12-15 minutes, until filling is set and tops are golden.
- Cool tartlets in pan for 5 minutes, then gently lift out. Garnish with fresh thyme, honey drizzle, and cracked pepper.
Notes
Blind baking the shells ensures a crisp crust. The filling is flexible—swap veggies or cheeses as desired. For gluten-free or dairy-free versions, use appropriate pastry and cheese substitutes. Tartlets can be made ahead and reheated in the oven. Freeze baked or unbaked shells for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1 tartlet
- Calories: 120
- Sugar: 2
- Sodium: 180
- Fat: 7
- Saturated Fat: 3
- Carbohydrates: 12
- Fiber: 2
- Protein: 4
Keywords: fall appetizer, tartlets, autumn party bites, roasted vegetables, goat cheese, Gruyère, vegetarian, easy appetizer, party food, autumn recipes