Pumpkin, Spinach & Gorgonzola Mini Tarts Recipe

Introduction

These Pumpkin, Spinach & Gorgonzola Mini Tarts combine the earthy sweetness of roasted pumpkin with the sharp creaminess of Gorgonzola cheese. Perfect as an elegant appetizer or a light meal, they offer a delightful blend of flavors wrapped in a crisp, buttery pastry.

Ingredients

• Plain flour – 225g (for pastry)
• Unsalted butter, chilled and chopped – 125g
• Flaky sea salt – a pinch
• Pumpkin (or squash), peeled and sliced – 300g
• Olive oil – 1 tablespoon
• Spinach, stalks removed – 150g
• Large eggs – 2 plus 1 yolk
• Double cream – 150ml
• Parmesan, finely grated – 40g
• Freshly grated nutmeg – a pinch
• Gorgonzola – 100g, crumbled
• Freshly ground black pepper – to taste

Instructions

1. Step 1: Prepare the shortcrust pastry by rubbing the flour, butter, and flaky sea salt together until the mixture resembles breadcrumbs. Add cold water gradually and mix until the dough just comes together. Wrap in cling film and chill for at least 30 minutes.
2. Step 2: Preheat the oven to 200°C (180°C fan). Toss the pumpkin slices in olive oil and roast on a baking tray until tender and lightly caramelized, about 20 minutes. Set aside to cool.
3. Step 3: Wilt the spinach in a dry pan over medium heat using its own moisture. Once wilted, drain thoroughly and squeeze out any excess water.
4. Step 4: In a bowl, whisk together the 2 eggs, 1 egg yolk, double cream, Parmesan, grated nutmeg, and a pinch of salt and pepper to create the custard mixture.
5. Step 5: Roll out the chilled pastry on a lightly floured surface and line six tart tins. Chill the pastry-lined tins again for 15 minutes, then blind-bake in the preheated oven for 10-12 minutes or until lightly golden.
6. Step 6: Remove the tart shells from the oven. Evenly spread the spinach over the base of each tart and season lightly. Arrange roasted pumpkin slices on top, then dot with crumbled Gorgonzola.
7. Step 7: Pour the custard mixture evenly over the fillings, grind fresh black pepper on top, and bake at 180°C (160°C fan) for 15-20 minutes until golden and set. Allow the tarts to rest briefly before serving.

Tips & Variations

• Substitute Gorgonzola with another blue cheese or a milder cheese like ricotta for a less intense flavor.
• To add texture, sprinkle toasted pine nuts on top before baking.
• Use butternut squash if pumpkin is unavailable; it will provide a similar sweet flavor.
• Blind baking the pastry properly prevents sogginess and keeps the tart crisp.

Storage

Store any leftover tarts in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven at 160°C for 8-10 minutes to maintain crispness. These tarts are best enjoyed fresh but can be served cold if preferred.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the pastry in advance?

Yes, the pastry dough can be made and chilled for up to 24 hours in advance. Just cover it well and keep it refrigerated until ready to use.

What can I substitute for double cream?

If you don’t have double cream, you can use heavy cream or a mixture of milk and sour cream to achieve a similar richness, though the texture may be slightly lighter.

Pumpkin, Spinach & Gorgonzola Mini Tarts Recipe

Print Recipe

★★★★★

4.6 from 115 reviews

These Pumpkin, Spinach & Gorgonzola Mini Tarts combine creamy, savory custard with roasted pumpkin, wilted spinach, and tangy Gorgonzola cheese in a buttery shortcrust pastry. Perfect as elegant appetizers or a comforting snack, these tarts feature lightly caramelized pumpkin and a nutmeg-scented custard for a deliciously balanced seasonal treat.

• Author: Hannah
• Prep Time: 40 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6 mini tarts 1x
• Category: Baking
• Method: Baking
• Cuisine: European
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pastry

• 200g plain flour
• 100g unsalted butter, chilled and chopped
• Pinch of flaky sea salt
• Cold water, as needed to bind dough

Filling

• 300g pumpkin (or squash), peeled and sliced
• 1 tablespoon olive oil
• 150g spinach, coarse stalks removed
• 2 large eggs plus 1 egg yolk
• 100ml double cream
• 30g Parmesan, finely grated
• Freshly grated nutmeg, to taste
• 100g Gorgonzola cheese
• Freshly ground black pepper, to taste

Instructions

1. Prepare the shortcrust pastry: Rub the plain flour, chilled chopped butter, and flaky sea salt together until the mixture resembles breadcrumbs. Gradually add cold water, a little at a time, to bind the mixture into a smooth dough. Shape into a disc, wrap it in cling film, and chill in the refrigerator for at least 30 minutes.
2. Roast the pumpkin: Preheat the oven to 200°C (180°C fan). Toss the peeled and sliced pumpkin with olive oil, then spread on a baking tray. Roast in the oven for 20-25 minutes until tender and lightly caramelized. Remove and set aside to cool.
3. Wilt the spinach: Place the spinach in a dry pan over medium heat and cook gently with its own natural moisture until wilted. Remove from the heat, drain thoroughly in a colander, and squeeze out as much excess water as possible to prevent sogginess in the tart.
4. Make the custard: In a bowl, whisk together the 2 whole eggs, 1 egg yolk, double cream, finely grated Parmesan, freshly grated nutmeg to taste, and a pinch of salt and black pepper until well combined and smooth.
5. Roll out and blind-bake pastry: Roll out the chilled pastry on a lightly floured surface to about 3mm thickness. Line six mini tart tins with the dough, pressing into the edges evenly. Chill the lined tins for another 15 minutes to prevent shrinkage. Prick the bases with a fork, line with baking parchment, and fill with baking beans or rice. Blind-bake in a preheated oven at 180°C (160°C fan) for 12-15 minutes until the pastry is just starting to turn golden. Remove the parchment and beans and bake for an additional 5 minutes until the base is dry and lightly golden.
6. Assemble the tarts: Evenly distribute the wilted spinach into each tart shell, seasoning lightly with salt and pepper. Arrange the roasted pumpkin slices on top of the spinach. Dot pieces of Gorgonzola cheese over the pumpkin.
7. Add custard and bake: Pour the prepared custard mixture evenly over the fillings, ensuring the cheese and vegetables are covered. Season with freshly ground black pepper to taste. Bake the tarts in the preheated oven at 180°C (160°C fan) for 20-25 minutes or until the custard is set, puffed slightly, and golden on top.
8. Rest and serve: Allow the mini tarts to cool in the tins for about 5-10 minutes before removing. Serve warm or at room temperature as an appetizer or light meal accompaniment.

Notes

• If you prefer a crisper base, blind-bake the pastry a little longer but watch carefully to avoid burning.
• Gorgonzola can be swapped with another blue cheese or a milder goat cheese if desired.
• For a dairy-free version, substitute the cream and cheeses with suitable plant-based alternatives.
• These tarts can be prepared in advance and reheated gently before serving.
• Ensure excess moisture is squeezed out of the spinach to keep the pastry crisp.

Keywords: Pumpkin tart, spinach tart, Gorgonzola tart, mini tarts, savory tarts, shortcrust pastry, roasted pumpkin, seasonal appetizer, vegetarian tart