Mini Pumpkin and Gorgonzola Puff Pastry Tarts

Name: Mini Pumpkin and Gorgonzola Puff Pastry Tarts
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 500 g of Pumpkin; 300 g of Gorgonzola Cheese; 1 sheet of Puff Pastry; 1 Leek; Table Salt; Black Pepper; Extra Virgin Olive Oil; Thyme

Mini Pumpkin and Gorgonzola Puff Pastry Tarts are a tasty, quick and easy pumpkin appetizer, perfect to kick off a fall lunch or dinner.

Recipe Mini Pumpkin and Gorgonzola Puff Pastry Tarts

Difficulty Medium
Preparation 15 minutes
Cooking 20 minutes
Servings for 4 people

Mini Pumpkin and Gorgonzola Puff Pastry Tarts are very tasty little puff pastry tarts, perfect to serve as an appetizer or as a snack with drinks in the fall.

Made with a few simple seasonal ingredients, these Mini Pumpkin and Gorgonzola Quiches are among the Quick and Easy Appetizer Recipes that will amaze your guests, thanks to a mix of flavors that combines the sweetness of pumpkin and leek with the distinctive taste of gorgonzola, an Italian blue cheese.

The Recipe for Mini Pumpkin and Gorgonzola Puff Pastry Tarts is very versatile, and you can customize it as you like by adding many other cheeses to the gorgonzola, such as scamorza, Emmental, provola and so on. You can also add crumbled amaretti cookies or sliced almonds and, for the more adventurous, a few raisins.

Of the many Quick and Easy Pumpkin Recipes this is probably the one that guarantees outstanding results with the least effort.

Ingredients for 4 people

500 g of Pumpkin
300 g of Gorgonzola Cheese
1 sheet of Puff Pastry rectangular
1 Leek
Table Salt to taste
Black Pepper to taste
Extra Virgin Olive Oil to taste
Thyme to taste

Copy Ingredients List

Open in App

Method

To make the Mini Pumpkin and Gorgonzola Puff Pastry Tarts, start by carefully cleaning the pumpkin: remove the peel, seeds and stringy bits, then cut it into cubes of roughly the same size.
Clean the leek and slice half of it into rounds. Sauté them in a skillet with a drizzle of oil and, once softened, add the pumpkin cubes. Season with salt and pepper and cook over medium-low heat until tender. Turn off the heat and let cool to room temperature.
Line your tartlet molds with the puff pastry, prick the bottoms with a toothpick and start assembling the Mini Puff Pastry Tarts. Spoon in a little of the pumpkin and leeks, add a few cubes of gorgonzola and a few thyme leaves, and continue until all the tarts are filled.
Bake the Pumpkin and Gorgonzola Tarts in a preheated convection oven at 180 °C (350 °F) for about 20-30 minutes, or until the puff pastry is cooked and the gorgonzola has fully melted.
Once baked, let your Mini Pumpkin and Gorgonzola Puff Pastry Tarts rest for 2 minutes and serve them hot to your guests, who are sure to love them. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

If you like, you can enrich your Mini Pumpkin and Gorgonzola Puff Pastry Tarts by adding cubes of smoked scamorza or provola to the gorgonzola, and some sliced almonds on top.

Tips

For perfect Mini Pumpkin and Gorgonzola Puff Pastry Tarts, the pumpkin cubes shouldn’t be too soft, or they will all fall apart.

Storage

Once baked, Mini Pumpkin and Gorgonzola Puff Pastry Tarts keep in the fridge for 2-3 days with no problem.