Squash Goat Cheese Tartlets {A Meatless Monday Recipe

Squash Goat Cheese Tartlets {A Meatless Monday Recipe

I didn’t intend on making Squash Goat Cheese Tartlets. Let me explain…

I have a question for you: How many times have you ever gotten home with your groceries and realized you bought the wrong package or something?

It happens to me all the time! I try really hard to pay attention to all the labeling and then overlook something. I really can’t take all the blame and I won’t! Why does the packaging have to constantly change? Why can’t they come up with a design and stick with it? It doesn’t happen with only grocery items either; it happens with everything.

Recently, I went to the store and came home with two wrong purchases at the same time. I needed some over the counter allergy medicine. I wanted the 24-hour and came home with the 12-hour instead. I swear I looked at the package for 5 minutes and still got the wrong thing. I can’t really say the same for the puff pastry though. I didn’t realize they had cups. I only thought it came in full sheets. I simply saw puff pastry and grabbed a box.

Discovering the pastry cups started my Meatless Monday off on the wrong foot. What the heck was I going to do with all these little teeny-tiny pastry cups? As I started to moan and groan, David said:

“you’ll have to stuff ‘em or go to the store.”

Um, no. I wasn’t making the 20-minute ride all the way to the store, so I made these Squash Goat Cheese Tartlets instead.

Here’s how I made them:

Squash Goat Cheese Tartlets: Bite-size pastry cups filled with squash and goat cheese. Perfect for an appetizer or Meatless Monday. | TheMountainKitchen.com

Prepare the pastry cups for package instructions.

Squash Goat Cheese Tartlets: Bite-size pastry cups filled with squash and goat cheese. Perfect for an appetizer or Meatless Monday. | TheMountainKitchen.com

When the pastry cups are done, take them out of the oven. Using a wooden spoon handle push the tops down inside of the cups.

Squash Goat Cheese Tartlets: Bite-size pastry cups filled with squash and goat cheese. Perfect for an appetizer or Meatless Monday. | TheMountainKitchen.com

Add about a ¼ teaspoon of goat cheese to each pastry cup (using approximately 1-ounce total). Set aside to finish cooling.

Squash Goat Cheese Tartlets: Bite-size pastry cups filled with squash and goat cheese. Perfect for an appetizer or Meatless Monday. | TheMountainKitchen.com

Chop the squash and onions.

Squash Goat Cheese Tartlets: Bite-size pastry cups filled with squash and goat cheese. Perfect for an appetizer or Meatless Monday. | TheMountainKitchen.com

Add olive oil to a large pan over medium-high heat. Add squash and thyme.

Squash Goat Cheese Tartlets: Bite-size pastry cups filled with squash and goat cheese. Perfect for an appetizer or Meatless Monday. | TheMountainKitchen.com

Cook the squash and onions until tender, about 15 to 20 minutes.

Squash Goat Cheese Tartlets: Bite-size pastry cups filled with squash and goat cheese. Perfect for an appetizer or Meatless Monday. | TheMountainKitchen.com

Using a potato masher, mash the squash and onions into a pulp.

Squash Goat Cheese Tartlets: Bite-size pastry cups filled with squash and goat cheese. Perfect for an appetizer or Meatless Monday. | TheMountainKitchen.com

Turn off heat and add the 2-ounces of remaining goat cheese and the mozzarella cheese to the squash.

Squash Goat Cheese Tartlets: Bite-size pastry cups filled with squash and goat cheese. Perfect for an appetizer or Meatless Monday. | TheMountainKitchen.com

Mix well with a spoon.

Squash Goat Cheese Tartlets: Bite-size pastry cups filled with squash and goat cheese. Perfect for an appetizer or Meatless Monday. | TheMountainKitchen.com

Allow the squash mixture to cool about 10 minutes, then add the mixture to a plastic zip-top bag.
Carefully cut the tip of the bottom corner of the bag (approximately ½-inch opening) to make it into a piping bag.
Pipe the squash mixture into each pastry cup and garnish with parsley.

Squash Goat Cheese Tartlets: Bite-size pastry cups filled with squash and goat cheese. Perfect for an appetizer or Meatless Monday. | TheMountainKitchen.com

Things don’t always go right in The Mountain Kitchen. I had every intention of making a really easy squash tart with caramelized onions and fresh ricotta cheese, but that didn’t happen. So I  made these Squash Goat Cheese Tartlets instead. I am not ashamed of my mistakes or failures. I’m human and I’m ok with that. It happens quite often actually. Remember the crock-pot chicken? Or how about the Mushroom Quiche? You can find stories about my recipe disasters here: Recipe Fails.

I refuse to have one of the those Suzy Homemaker / Martha Stewart blogs where everything is neat, pretty, and FAKE! What you get here folks is real kitchen action. Like a Like a Clint Eastwood movie. You get the good, the bad and sometimes even the ugly; really ugly.

So remember, when life gives you teeny-tiny pastry cups, make Squash Goat Cheese tartlets!

Squash Goat Cheese Tartlets: Bite-size pastry cups filled with squash and goat cheese. Perfect for an appetizer or Meatless Monday. | TheMountainKitchen.com
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Squash Goat Cheese Tartlets

Squash Goat Cheese Tartlets: Bite-size pastry cups filled with squash and goat cheese. Perfect for an appetizer or Meatless Monday.
Course Appetizer
Cuisine Meatless Monday, Vegetarian
Keyword goat cheese, squash, tartlet
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 24
Calories 295kcal
Author Debbie Spivey

Ingredients

  • 24 Puff Pastry Cups
  • ½ pound yellow squash chopped
  • 1 small sweet onion sliced
  • 1 clove garlic minced
  • 2 tablespoons extra virgin olive oil
  • 3 ounces goat cheese (divided)
  • ½ teaspoon dried thyme
  • Kosher salt and fresh cracked black pepper to taste
  • ¾ cup mozzarella cheese shredded
  • parsley flakes (dried or fresh), for garnish

Instructions

  • Prepare the pastry cups for package instructions. When the pastry cups are done, take them out of the oven. Using a wooden spoon handle push the tops down inside of the cups. Add about ¼ teaspoon of goat cheese to each pastry cup (using approximately 1-ounce total).
  • Set aside to finish cooling.
  • Chop the squash and onions. Add olive oil to a large pan over medium-high heat. Add squash and thyme. Cook the squash and onions until tender, about 15 to 20 minutes.
  • Using a potato masher, mash the squash and onions into a pulp.
  • Turn off heat and add the 2-ounces of remaining goat cheese and the mozzarella cheese to the squash. Mix well with a spoon.
  • Allow the squash mixture to cool about 10 minutes, then add the mixture to a plastic zip-top bag.
  • Carefully cut the tip of the bottom corner of the bag (approximately ½-inch opening) to make it into a piping bag.
  • Pipe the squash mixture into each pastry cup and garnish with parsley.

Nutrition

Calories: 295kcal | Carbohydrates: 22g | Protein: 5g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 4mg | Sodium: 153mg | Potassium: 72mg | Sugar: 1g | Vitamin A: 1.6% | Vitamin C: 2.8% | Calcium: 3.2% | Iron: 7.7%
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