Cuban-American fusion recipe
Savory Roasted Pumpkin Tartlets with Cream Cheese and Caramelized Onion
Crisp tartlets with roasted pumpkin, cream cheese and caramelized onion, ideal as a starter for Friendsgiving or Thanksgiving.
- Preparation30 min
- Cooking50 min
- Total time1 h 20 min
- Servings12 small tartlets
- DifficultyMedium
These individual tartlets combine the sweet flavor of roasted pumpkin with creamy cheese and caramelized onion. They are perfect for bringing to a Friendsgiving gathering and serving warm.
Ingredients
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Base
Filling
Method
Prepare the base
- Preheat the oven to 200 °C. Roll out the pastry on a lightly floured surface, cut out 12 circles and line a greased muffin tin.
- Prick each base with a fork, cover with baking paper and dried beans, and blind bake for 10 minutes. Remove the weights and set aside.
Roast and caramelize
- Toss the pumpkin with one tablespoon of oil and some of the salt. Spread on a baking tray and bake for 20 minutes, until tender. Purée or mash and let cool slightly.
- Meanwhile, cook the onions with the other tablespoon of oil and the sugar over medium-low heat for 18 to 20 minutes, stirring until golden without burning.
Fill and bake
- Mix the pumpkin purée with the cream cheese, egg, thyme, salt and pepper; fold in half the onion.
- Divide the mixture among the bases and top with the remaining onion and grated cheese. Bake at 180 °C for about 15 to 18 minutes, until set and golden. Let rest for 5 minutes before removing from the tin.
