Petite Pumpkin Leek Tarts

Petite Pumpkin Leek Tarts

I’m thinking of these petite pumpkin leek tarts with goat cheese as a savory version of pumpkin pie. It has most of the usual suspects for spices: nutmeg, allspice, ginger. But now lets sauté some, add a dab of goat cheese, and pour it all in a puff pastry cup.

Petite Pumpkin Leek Tarts

Halloween, Thanksgiving, and every day in between. These mini tarts are soon to be a Fall staple in our home.

Petite Pumpkin Leek Tarts

Petite Pumpkin Leek Tarts

I got a kick out of the little “hats” that you pull off of the puff pastry cups. Not only are they cute but they also say “TOP” just in case you get confused.

Petite Pumpkin Leek Tarts


Petite Pumpkin Leek Tarts


1 package puff pastry cups

2 tablespoons butter

Salt and pepper

1 leek, sliced into moons

1/3 can pumpkin

2 eggs

Large pinch nutmeg

Large pinch allspice

Large pinch ginger

Goat cheese


Preheat oven to 400 degrees (check puff pastry package for specific directions).

Cook puff pastry cups according to package directions, removing from oven 1 minute before minimum baking time.

Meanwhile, in a skillet over medium heat, melt butter and sauté leek slices until fragrant and soft. Set aside.

In a small bowl mix pumpkin, eggs, and spices until blended. Add in the leeks and stir to incorporate.

Pour the pumpkin-leek mixture into the pastry cups and sprinkle with goat cheese.

Bake approximately 10 minutes. The pumpkin mixture should be firm, the goat cheese slightly melted, and the puff pastry browned.

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