This recipe started as a small experiment the first crisp weekend of October when I wanted something elegant but effortless for a friends-and-wine night. I had a sheet of frozen puff pastry, a jar of pumpkin purée from my pantry, and a wedge of goat cheese in the fridge. The combination of warm, spiced pumpkin and bright, creamy goat cheese surprised everyone; the tartlets disappeared before I could offer a second glass. They became my go-to appetizer for holiday get-togethers and casual evenings alike.

These miniature tartlets strike a satisfying balance of textures and flavors. The pastry puffs into delicate, buttery layers while the pumpkin filling stays silky and lightly spiced. Crumbled goat cheese adds a creamy tang, honey gives a floral sweetness, and fresh thyme lifts each bite with an herby note. They are quick to assemble, visually charming, and endlessly adaptable. I love serving them right from the oven so the contrast between warm filling and cool goat cheese is at its best.

Ingredients

• 1 sheet puff pastry: Use a quality frozen sheet, thawed according to package directions. Puff pastry gives the crisp, flaky shell that contrasts with the soft filling. Brands I rely on are Pepperidge Farm or Dufour when available.
• 1 cup pumpkin purée: Choose unsweetened pumpkin purée, not pie filling. It provides a dense, natural pumpkin flavor without added sugars. Canned pumpkin works well for consistency.
• 2 tablespoons Greek yogurt or cream cheese: Adds silkiness and a slight tang to the filling. Full-fat Greek yogurt will yield the richest texture; cream cheese makes it even creamier.
• 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg: These warming spices accentuate the pumpkin without making it dessert-sweet. Freshly ground nutmeg is particularly aromatic.
• 1 egg: Lightly beaten for an egg wash to brush the pastry edges, ensuring a glossy, deep golden color.
• 3 ounces goat cheese, crumbled: Use a soft, creamy goat cheese log for easy crumbling. The tang contrasts beautifully with the pumpkin.
• 2 tablespoons honey: A drizzle of floral honey balances the tang of the goat cheese. Use mild clover or wildflower honey for subtlety.
• 1 teaspoon fresh thyme leaves: Fresh thyme adds a bright herbal lift; strip leaves from stems and scatter over the finished tartlets.

Instructions

Preheat and prepare the tray: Heat the oven to 400 degrees Fahrenheit. Line a baking tray with parchment paper so pastry does not stick and cleanup is quick. Position a rack in the center of the oven for even browning. If using a convection setting, reduce temperature by 25 degrees and check early. Cut the pastry: Unfold the thawed puff pastry on a lightly floured surface and cut into 12 equal squares or circles roughly 3 inches wide. Use a sharp knife or a 3-inch round cutter. Keep scraps chilled while you work; cold pastry puffs better. Mix the pumpkin filling: In a medium bowl combine 1 cup pumpkin purée, 2 tablespoons Greek yogurt or cream cheese, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg. Stir until smooth. Taste and adjust spice levels; a pinch more cinnamon can warm the filling without sweetness. Assemble and egg wash: Spoon a small dollop of the pumpkin mixture into the center of each pastry piece, leaving a 1/4 inch border. Lightly brush the exposed pastry edges with the beaten egg to promote color and seal any edges if you choose a slightly domed filling. Bake until puffed: Bake for 15 to 18 minutes in the center of the oven, watching for a puffed, golden pastry. The edges should be deeply golden while the pumpkin set remains slightly soft; the filling will firm more as the tartlets cool. Finish with toppings: Remove from the oven and while tartlets are still warm, top each with crumbled goat cheese, drizzle with honey, and scatter 1 teaspoon fresh thyme leaves across the batch. Serve warm or at room temperature.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 2 days. To preserve texture, place parchment paper between layers so toppings do not stick. For longer storage, freeze fully baked tartlets without goat cheese or honey for up to 3 months. Reheat from frozen in a 350 degree Fahrenheit oven until warmed through, then top with cheese, honey, and thyme just before serving to keep the goat cheese fresh and the honey fragrant.

Ingredient Substitutions

If goat cheese is not available, soft fresh ricotta or a whipped cream cheese works well though the tang will be milder. Swap Greek yogurt for sour cream if you prefer. For a nuttier finish, sprinkle finely chopped toasted walnuts or pecans on top with the honey. If you need a gluten-free version, use gluten-free puff pastry sheets and verify all labels for cross-contact.

Serving Suggestions

Serve these as part of a fall appetizer spread with a simple arugula salad dressed in lemon and olive oil, or alongside a charcuterie board to add a warm element. Garnish plates with extra thyme sprigs and a small pot of honey for guests to drizzle more. They pair wonderfully with a crisp white wine or a dry sparkling beverage to cut the richness of the pastry and cheese.

Cultural Background

Small tartlets like these have roots in European canapé and pastry traditions where rich fillings meet delicate crusts. Using pumpkin as a savory element draws on autumn harvest practices across Europe and North America where pumpkin appears in both sweet and savory preparations. The combination of fresh thyme and goat cheese is common in Mediterranean kitchens, where simple, high-quality ingredients are layered to create depth of flavor.

Seasonal Adaptations

Adjust spices for seasonal flair: in late fall add a pinch of ground clove for warmth, or in spring swap pumpkin for roasted asparagus and lemon zest. For holiday parties, add a scattering of pomegranate seeds after baking for color and a tart pop. Use maple syrup instead of honey for a heartier, autumnal sweetness.

Meal Prep Tips

Prepare the pumpkin filling up to two days ahead and keep chilled. Cut pastry and place on a tray covered with plastic wrap in the refrigerator for up to a few hours prior to baking. Bake right before guests arrive for the best texture, or bake earlier and reheat briefly in the oven at 350 degrees Fahrenheit for 5 to 7 minutes. Finish with goat cheese, honey, and thyme only after reheating.

These mini tartlets are a small culinary joy—easy to make, lovely to look at, and flexible enough to become your signature party starter. Try them once, then experiment with toppings and spices to make them your own.