SAVOURY PUMPKIN TARTLETS
These puff pastry tarts are filled with a savoury blend of cheese, pumpkin, pecans and fresh herbs. Serve them as an hors d’oeuvre over the Thanksgiving season.
Yield: Makes 24.
July 02, 2019
Ingredients
- 1 1/2 tsp extra-virgin olive oil
- 1/2 cup diced red bell pepper
- 1/4 cup diced shallots
- 2 cloves garlic, finely chopped
- 1 tbsp white balsamic vinegar
- 1 cup canned pure pumpkin
- 1/4 cup chopped toasted pecans
- 1/4 cup freshly grated Parmesan cheese
- 2 tbsp cream cheese, softened
- 1 1/2 tsp chopped fresh basil or 1/2 tsp dried basil, crumbled
- 1 1/2 tsp chopped fresh rosemary or 1/2 tsp dried rosemary, crumbled
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper
- 24 baked Vol-au-Vent Shells
- Shaved Parmesan cheese, optional*
- Thin slices sun-dried tomatoes*
Directions
- To prepare filling, heat oil in a small non-stick frypan over medium-low heat. Add red pepper, shallots and garlic; sauté for 2 minutes. Add vinegar and cook, stirring, until vinegar is almost evaporated. Remove from heat and transfer red pepper mixture to a heatproof bowl; cool completely, stirring occasionally.
- Add pumpkin, pecans, grated Parmesan cheese, cream cheese, basil, rosemary, salt and pepper; stir until blended. Filling may be prepared to this point and refrigerated for up to 24 hours or frozen for up to 1 month. Thaw in refrigerator. Stir before using.
- Pipe or spoon filling into shells. Top each with shaved Parmesan cheese and a tomato slice. Serve immediately or cover and refrigerate for up to 2 hours.
93 calories, 6.1 g fat, 2.2 g protein, 8.4 g carbohydrate, 0.9 g fibre, 132 mg sodium
*Ingredient not included in nutritional analysis.
The puff pastry centres cut out from the 24 rounds can be baked at the same temperature as the Vol-au-Vent Shells and used as croutons in a salad or garnish for a soup.
Ingredients
- 1 pkg (397 g) frozen puff pastry, thawed
- All-purpose flour (for dusting surface)*
- 1 large egg
- 1 tsp water
Yield: Makes 24.
Directions
- Divide pastry in half. On a lightly floured surface, roll out half of pastry 1/8 inch thick. Using a floured 2 inch round cookie cutter, cut dough into 24 rounds. Transfer rounds to a lightly greased large rimmed baking sheet; set aside.
- On a lightly floured surface, roll out remaining half of pastry 1/8 inch thick. Using a floured 2 inch round cookie cutter, cut dough into 24 rounds. Using a floured 1 1/4 inch round cookie cutter, cut out centres from these 24 rounds; reserve centres for another use.
- Whisk together egg and water until blended. Brush rounds in pan with egg mixture. Top each of these rounds with a cut round. Cover and freeze for 1 hour. This helps the puff pastry rise when baking.
- Meanwhile, preheat oven to 425°F.
- Remove pan from freezer and uncover.
- Bake until pastry is light golden and puffed, about 12 minutes. Remove shells from pan and cool completely on a rack. Shells may be frozen for up to 1 month. If freezing, layer shells with parchment paper in an airtight container. Thaw before using.
68 calories, 4.2 g fat, 1.5 g protein, 6.5 g carbohydrate, 0.4 g fibre, 59 mg sodium
*Ingredient not included in nutritional analysis.
The puff pastry centres cut out from the 24 rounds can be baked at the same temperature as the Vol-au-Vent Shells and used as croutons in a salad or garnish for a soup.