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Pumpkin, Spinach & Gorgonzola Mini Tarts

Delicious Pumpkin, Spinach & Gorgonzola Mini Tarts Recipe

These Pumpkin, Spinach & Gorgonzola Mini Tarts are a perfect blend of seasonal flavors, sure to impress at any gathering.
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Prep Time 30 minutes
Cook Time 55 minutes
Chill Time 30 minutes
Total Time 1 hour 55 minutes
Servings: 12 tarts
Course: Appetizers
Cuisine: American, Seasonal
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pastry
  • 250 g Plain Flour Can substitute with gluten-free flour for a GF option.
  • 125 g Unsalted Butter (chilled, chopped) Use vegan butter for a dairy-free version.
  • 1 pinch Flaky Sea Salt Regular salt can be substituted.
For the Filling
  • 300 g Pumpkin (or squash), peeled and sliced Butternut squash is a great alternative.
  • 2 tbsp Olive Oil Other oils can substitute but may alter the taste.
  • 200 g Spinach (coarse stalks removed) Kale or Swiss chard can be used if preferred.
  • 2 large Eggs Plus 1 yolk; flax eggs can substitute for a vegan version.
  • 150 ml Double Cream Substitute with coconut cream for a dairy-free option.
  • 50 g Parmesan, finely grated Nutritional yeast can be used for a vegan alternative.
  • 1 pinch Freshly grated nutmeg Ground nutmeg can be substituted.
  • 100 g Gorgonzola Use feta or goat cheese as milder alternatives.
  • 1 to taste Freshly ground black pepper For seasoning.

Equipment

  • Mixing Bowl
  • Skillet
  • Baking sheet
  • Tart tins
  • Fine mesh sieve

Method
 

Step-by-Step Instructions
  1. Prepare the pastry by rubbing together flour, butter, and salt until fine breadcrumbs. Add cold water to form a dough, chill for 30 minutes.
  2. Preheat the oven to 200°C (400°F). Toss pumpkin with olive oil, roast for 25–30 minutes until tender.
  3. Wilt spinach in a skillet with a splash of olive oil, sauté for 3–4 minutes, drain excess moisture.
  4. Whisk together eggs, yolk, cream, Parmesan, nutmeg, and black pepper until smooth.
  5. Roll out the chilled pastry, line tart tins, and blind-bake at 180°C (350°F) for 15 minutes.
  6. Assemble tarts with spinach and roasted pumpkin, crumble Gorgonzola on top.
  7. Pour custard over filling, bake at 180°C (350°F) for 25–30 minutes until set.
  8. Let tarts rest for 10 minutes before serving.

Nutrition

Serving: 1tartCalories: 220kcalCarbohydrates: 18gProtein: 6gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 200mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 1500IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

Chill the pastry and blind-bake for best results. Drain spinach thoroughly for stable filling.

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