This bite-sized tartlet has been my autumnal go-to for years. I first layered pumpkin and tangy goat cheese on crisp puff pastry at a friends' potluck when I wanted something seasonal but effortless to assemble. The first batch vanished in under ten minutes — people loved the sweet-spicy pumpkin paired with the creamy, slightly tart cheese and the floral lift of honey and thyme. These little pastries balance texture and flavor: a flaky, golden shell gives way to a smooth pumpkin center, finished with creamy crumbles and a sticky honey sheen that brightens each bite. That first evening I remember standing by the counter, warm oven heat at my back, watching neighbors come in and reach for the plate. The tartlets are deceptively simple but deliver a sophisticated bite for entertaining or an elegant snack to pair with a crisp white wine. They're easy to scale, and the recipe lives in my mind as the perfect bridge between everyday baking and a show-stopping appetizer when guests arrive.

Ingredients

• Puff pastry sheet: Use one 9x9 to 10x10-inch store-bought sheet, thawed but still cold. Keep it chilled until you cut it so the layers stay distinct and you get maximum lift in the oven.
• Pumpkin purée: 1 cup unsweetened canned pumpkin purée (not pie filling). Choose a brand with no added sugar or spices; it contributes moisture, body, and a mild sweetness that carries the spices.
• Greek yogurt or cream cheese: 2 tablespoons Greek yogurt (plain) or softened cream cheese to add a touch of tang and silkiness to the filling—Greek yogurt keeps it lighter.
• Warm spices: 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg. Use freshly opened spices for the brightest flavor; ground ginger can be added if you like more warmth.
• Egg wash: 1 large egg, lightly beaten. Brushing the pastry edge gives that glossy, golden crust that signals a perfect bake.
• Goat cheese: About 3 ounces crumbled. Soft goat cheese (chevre) melts slightly when placed on hot pastry and adds tangy creaminess that contrasts the pumpkin.
• Honey: 2 tablespoons to drizzle. Use a mild-flavored honey so it doesn’t overpower the thyme and pumpkin spices.
• Fresh thyme: 1 teaspoon leaves. Fresh thyme provides a subtle herbal lift—remove leaves from the stem and scatter them just before serving.

Instructions

Preheat and prepare: Preheat your oven to 392°F (200°C). Line a standard baking sheet with parchment paper so the tartlets release easily and the bottoms bake evenly. Position a rack in the center of the oven for the best circulation and even browning. Cut the pastry: Keep the thawed pastry cold — if it feels warm, chill it for 10 minutes. Unfold or roll the sheet lightly on a floured surface and cut into 12 equal squares (about 3-inch squares) or 12 rounds using a 3-inch round cutter. Press the edges gently to define a rim that will hold the filling. Make the pumpkin filling: In a mixing 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, tasting for balance — add a pinch more cinnamon if you want a warmer profile. The yogurt/cream cheese should render the mixture slightly glossy and spreadable. Assemble tartlets: Spoon a small dollop (about 1 tablespoon) of the pumpkin mixture onto the center of each pastry square, leaving a 1/4-inch border for puffing. Brush the exposed pastry rim lightly with beaten egg to promote browning and a crisp edge. Bake: Transfer the sheet to the preheated oven and bake for 15 to 18 minutes, turning once midway if your oven browns unevenly. Look for well-risen, deeply golden pastry and set filling edges — the pumpkin isn’t meant to be fully dry, but the pastry must be fully baked. Finish and serve: Remove tartlets from the oven and, while still hot, top each with a sprinkle of crumbled goat cheese (about 1/4 ounce each). Drizzle with honey and scatter fresh thyme leaves over the tops. Serve warm or at room temperature for best texture contrast.

Storage Tips

Store cooled tartlets in a single layer in an airtight container in the refrigerator for up to 3 days. If stacking is unavoidable, separate layers with parchment to prevent the toppings from sticking. For longer-term storage freeze unbaked tartlets on a sheet until solid, then transfer to an airtight container; bake from frozen at 392°F (200°C) and add 3–6 minutes to the bake time. To reheat baked tartlets, warm in a preheated 325°F oven for 6–8 minutes to restore crispness; avoid microwaving, which softens the pastry.

Ingredient Substitutions

If you don’t have Greek yogurt, use 2 tablespoons of softened cream cheese for richness, or 2 tablespoons of mascarpone for a silkier texture. Swap goat cheese for feta for a saltier bite, or for ricotta when you want a milder, creamier topping — ricotta benefits from a pinch of lemon zest. For a vegan version, use plant-based puff pastry, replace yogurt with silken tofu or coconut yogurt, and use a dairy-free cheese alternative; drizzle with agave instead of honey.

Serving Suggestions

Serve these as part of a fall appetizer spread alongside a simple arugula salad dressed in lemon and olive oil, assorted olives, and a cheese board. For brunch pair with smoked salmon or an herbed goat cheese spread. Garnish with microgreens or additional thyme sprigs for a polished presentation. When serving at a cocktail hour, provide small plates and napkins — guests will appreciate the handheld format.

Cultural Background

These tartlets marry classic European pastry techniques — puff pastry is rooted in French baking traditions — with seasonal American ingredients like pumpkin, which has long been a staple in North American cooking. The pairing of sweet squash and tangy soft cheese is a Mediterranean-inspired flavor archetype; honey and herbs are common finishing touches in both Middle Eastern and Southern European cuisines, giving these little tarts a cross-cultural appeal.

Seasonal Adaptations

In winter, swap thyme for rosemary and add a teaspoon of orange zest to the pumpkin mixture. Spring calls for lighter herbs like chives or dill and swapping pumpkin for roasted asparagus purée. For the holidays incorporate candied pecans or dried cranberries with a pinch of allspice for a festive flair. These small changes let the base technique shine year-round.

Meal Prep Tips

Assemble filling in advance and store it in the refrigerator for up to 48 hours. Cut pastry squares and keep them chilled until you’re ready to fill. If bringing to an event, bake on-site if possible; otherwise bake and cool, then arrange on a platter and cover lightly with parchment. For portioned meal prep, pack 2–3 tartlets per airtight container and reheat gently before serving.

These mini tartlets are one of those recipes I make when I want something pretty but not fussy. They’re forgiving, quick, and always spark conversation. Try a small test batch first, then double up once you see how quickly they disappear. Enjoy the warm, flaky pastry and the joyful contrast of pumpkin, goat cheese, and honey — and don’t forget extra thyme for garnish.