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.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
- 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
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.
Calories: 295kcal | Carbohydrates: 22g | Protein: 5g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 4mg | Sodium: 153mg | Potassium: 72mg | Sugar: 1g | Vitamin A: 80IU | Vitamin C: 2.3mg | Calcium: 32mg | Iron: 1.4mg
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