Prepare to tantalize your taste buds with a show-stopping appetizer that combines the creamy richness of pumpkin, the earthy freshness of spinach, and the bold punch of Gorgonzola cheese! These elegant Italian-inspired puff pastry tarts are not just a recipe – they're a culinary adventure that will transform your ordinary meal into an extraordinary dining experience. Whether you're hosting a sophisticated dinner party or craving a luxurious lunch, these Pumpkin Tarts with Spinach and Gorgonzola are about to become your new obsession!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 12 tarts
Ingredients
- 1 sheet puff pastry, thawed
- 1 cup pumpkin puree
- 1 cup fresh spinach, chopped
- 1/2 cup Gorgonzola cheese, crumbled
- 1 egg, beaten
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Carefully unroll the thawed puff pastry sheet on a lightly floured surface. Using a round cookie cutter or sharp knife, cut 12 equal-sized circles approximately 3 inches in diameter.
- Using a smaller cutter or knife, create a light inner border about 1/2 inch from the edge of each pastry circle, being careful not to cut completely through the dough. This will help create a raised border for the tarts.
- In a medium bowl, mix the pumpkin puree with salt and pepper, ensuring a smooth and well-seasoned base.
- Gently chop the fresh spinach into fine pieces, removing any tough stems.
- Spread a thin layer of pumpkin puree onto each pastry circle, staying within the inner border you created.
- Distribute the chopped spinach evenly over the pumpkin layer.
- Crumble the Gorgonzola cheese and sprinkle it generously over the spinach.
- Brush the exposed pastry edges with the beaten egg to ensure a golden, shiny crust.
- Transfer the prepared tarts to the parchment-lined baking sheet, ensuring they are not touching.
- Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown and the cheese is melted.
- Remove from the oven and let cool for 5 minutes before serving to allow the tarts to set.
- Serve warm as an appetizer or light lunch, garnished with additional fresh ground black pepper if desired.
Tips
- Make sure your puff pastry is completely thawed but still cold for the best rise and flakiness.
- Use a sharp cookie cutter or knife for clean, precise pastry circles.
- Don't overfill the tarts – a thin, even layer of ingredients ensures perfect cooking.
- Brush the edges with egg wash generously for a beautiful golden-brown finish.
- Let the tarts rest for 5 minutes after baking to allow the filling to set and prevent burning your mouth.
- For extra flavor, consider adding a light sprinkle of fresh thyme or rosemary before baking.
- If Gorgonzola is too strong, you can substitute with a milder blue cheese or creamy goat cheese.
- Serve immediately for the best texture – the crisp pastry and melted cheese are most delicious when fresh from the oven!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
