Savory Pumpkin Tart Appetizers
Yield: 16 Servings
2 Frozen Puff Pastry Sheets, Room Temperature
2 Cups Sliced or Diced Roasted Pumpkin
6 Oz. Gruyere Cheese, Grated
1/4 Cup Extra Virgin Olive Oil, Divided
2 Tablespoons Country French Seasoning
1/2 Teaspoon Vanilla Bean Sea Salt
1/2 Teaspoon Ground Tellicherry Peppercorns
1 Cup Pumpkin Butter
1 Cup Pepitas
This appetizer is both unpredictable and unforgettable! Light and beautiful, it makes a real statement when you're entertaining during pumpkin season in the late fall. It's also perfect for holiday get togethers when it's still possible to find fresh pumpkins in the market. With it's layers of pumpkin flavor, highlighted by gruyere cheese, your guests will rave about this one! For a slightly different flavor profile, eliminate the gruyere and sprinkle 3-4 ounces of gorgonzola on the top of each tart before baking. We love both versions!
Preheat oven to 400 degrees. Line 2 baking sheets with parchment and set aside.
Roll pastry sheets into 8"x12" rectangles. Slice lengthwise into four 2" strips, then lengthwise into four 3" strips, for a total of 12 pieces per sheet.
Place a few pieces of pumpkin in the center of each section of pastry. Combine pumpkin butter, gruyere, olive oil and seasoning. Toss to combine, then put a dollop of the mixture on top of the pumpkin. Sprinkle pepitas on top.
Place tarts on parchment lined baking sheets and bake on center rack in oven for 20-25 minutes until pastry is golden brown. Remove from oven, sprinkle tops with Fleur De Sel, and allow to stand for 10-15 minutes before serving. Pastries can be served warm or at room temperature.