Mini Pumpkin and Goat Cheese Tarts -

For this recipe I made 6 mini tarts using these adorable 5 inch molds that I bought! It makes a really nice presentation for an appetizer or light lunch. If you prefer however you can also make one large (12 inch) tart instead.

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  • Rating:   5
  • Prep.:  35 min
  • Serves: 6
  • Cook Time:  120min


  • 1 12 inch Pie Crust (use your favorite recipe or store bought)
  • 1 Small Potti Marron Pumpkin
  • 1 Tsp. Fresh Thyme
  • 1 Tsp. Fresh Thyme Leaves (Optional)
  • 1 Chili, minced
  • 1 Tsp. Chopped Garlic, minced
  • Salt and Pepper, to taste
  • 5 Tbsp. Heavy Cream
  • 150 Grams Soft Goat Cheese
  • 1 Tsp. Balsamic Vinegar
  • 1 tsp. Vegetable oil


  1. Preheat the oven to 375 F (190 C).
  2. To roast the pumpkin: Cut in half and scoop out the seeds. Rub the vegetable oil over the exposed flesh and place cut side down on a parchment lined baking sheet. Bake at 375 for about 1 hour until very soft. Remove from oven and allow to cool.
  3. Reduce oven to 350 F (175 C).
  4. Meanwhile divide your pie dough into 6 equal parts and roll out and place in your mini pie molds. Poke the bottoms of the pie dough in the molds a few times each with a fork. Bake at 350 for about 10 -12 minutes. Allow to cool completely.
  5. Scoop out the flesh of the pumpkin (it should give you about 2 cups). Mash with a fork and combine with all remaining ingredients (except pie crust!) mix well.
  6. Finally place a large scoop of the pumpkin filling in each tart and bake at 350 for 40 minutes.


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