squash tartlets
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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 David & Debbie Spivey


  • 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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