Name: Savory Pumpkin, Spinach & Gorgonzola Mini Tarts for Fall Feasts
Prep time: 30 min
Cook time: 55 min
Total time: 95 min
Ingredients: 250 g plain flour (or gluten-free flour for gluten-free option); 125 g unsalted butter (chilled and chopped; margarine can be used as a vegan alternative); 1 tsp flaky sea salt (or kosher salt if unavailable); 300 g pumpkin (peeled and sliced; can swap for sweet potatoes); 2 tbsp olive oil (for roasting); 200 g spinach (coarse stalks removed; can substitute with kale); 2 large eggs; 1 egg yolk; 200 ml double cream (or coconut cream for dairy-free); 50 g Parmesan (finely grated; nutritional yeast can replace for vegan option); 1 tsp freshly grated nutmeg (or ground nutmeg if fresh isn’t available); 100 g Gorgonzola (or use feta/goat cheese for different flavor); to taste freshly ground black pepper (for seasoning)

As I walked through the vibrant autumn market last week, the earthy scent of pumpkin and fresh greens wafted through the air, igniting my culinary creativity. It’s the perfect season to embrace cozy cooking, and nothing embodies this warmth quite like my Pumpkin, Spinach & Gorgonzola Mini Tarts. These delightful treats balance the natural sweetness of roasted pumpkin with the earthy bite of spinach, all wrapped in a buttery shortcrust shell. Ideal for gatherings or those quiet evenings at home, they bring a fab twist to your fall table. Plus, they’re packed with nutrients while being surprisingly easy to whip up, making them a go-to for both seasoned chefs and kitchen novices alike. Are you ready to elevate your seasonal cooking with these little bites of happiness?

Why are these tarts a must-try?

Decadent Flavor: The rich combination of Gorgonzola with roasted pumpkin and spinach offers a taste that’s both comforting and sophisticated. Seasonal Inspiration: These tarts highlight autumn’s best ingredients, letting you savor the flavors of the season in every bite. Effortlessly Elegant: Designed for gatherings, they look impressive yet are easy to prepare, ideal for sharing with family and friends. Nutrient-Dense: Packed with veggies and nutrients, these tarts are a delicious way to embrace healthy eating, making them perfect for a cozy dinner or a light lunch. Plus, if you love these flavors, don’t miss out on our Mini Baked Chicken for another crowd-pleaser!

Pumpkin, Spinach & Gorgonzola Mini Tarts Ingredients

For the Pastry
• Plain flour – Base for the shortcrust pastry; sub gluten-free flour for a gluten-free option.
• Unsalted butter (chilled, chopped) – Provides flakiness and richness; margarine can be used as a vegan alternative.
• Flaky sea salt – Enhances flavors; kosher salt works well if unavailable.

For the Filling
• Pumpkin (or squash), peeled and sliced – Adds natural sweetness and texture; swap for sweet potatoes if desired.
• Olive oil – Used for roasting pumpkin; any neutral oil can work.
• Spinach (coarse stalks removed) – Provides nutrition and a fresh, earthy component; can be substituted with kale.

For the Custard
• Eggs (2 large plus 1 yolk) – Adds structure and creaminess to the custard; use flax eggs for a vegan alternative.
• Double cream – Brings richness; coconut cream serves as a dairy-free substitute.
• Parmesan, finely grated – Contributes umami and depth; nutritional yeast can replace for a vegan option.
• Freshly grated nutmeg – Enhances flavor complexity; ground nutmeg can be subbed if fresh isn’t available.
• Gorgonzola – Provides a sharp, tangy finish; feta or goat cheese can be used for a different flavor profile.
• Freshly ground black pepper – For seasoning; adjust to taste.

These ingredients come together to create delightful Pumpkin, Spinach & Gorgonzola Mini Tarts that you’ll want to make all season long!

Step‑by‑Step Instructions for Pumpkin, Spinach & Gorgonzola Mini Tarts

Step 1: Prepare the Shortcrust Pastry
In a large bowl, combine the plain flour, chilled unsalted butter, and flaky sea salt until the mixture resembles fine breadcrumbs. Gradually add cold water, mixing until the dough just comes together. Shape it into a disc, wrap in cling film, and chill in the refrigerator for at least 30 minutes to ensure a flaky texture.

Step 2: Roast the Pumpkin
Preheat your oven to 200°C (400°F). On a baking sheet, toss the peeled and sliced pumpkin with a drizzle of olive oil, ensuring each piece is well-coated. Arrange them in a single layer and roast for 20-25 minutes, or until they are tender and lightly caramelized. Remove from the oven and set aside to cool.

Step 3: Wilt the Spinach
In a medium skillet, place the washed spinach over medium heat, allowing it to cook in the residual moisture for about 3-4 minutes until wilted. Stir occasionally to prevent sticking. Once wilted, transfer the spinach to a colander, allowing the excess moisture to drain thoroughly, then squeeze out any remaining liquid to keep the filling balanced.

Step 4: Make the Custard
In a mixing bowl, whisk together the two large eggs, one yolk, double cream, finely grated Parmesan, freshly grated nutmeg, and a pinch of freshly ground black pepper until smooth and fully combined. This rich custard will bind all the ingredients of your Pumpkin, Spinach & Gorgonzola Mini Tarts beautifully, so ensure it’s lump-free.

Step 5: Assemble the Tarts
Roll out the chilled pastry dough on a lightly floured surface to about 3mm thick. Carefully line lightly greased tart tins with the pastry, pressing it into the corners. Trim the excess dough and place the tins back in the fridge for 15 minutes. Meanwhile, preheat your oven to 180°C (350°F) for blind baking.

Step 6: Blind-Bake the Pastry
Once chilled, line each pastry shell with paper and fill with baking weights or dried beans. Bake in the preheated oven for 15 minutes until the edges are set and lightly golden. Carefully remove the weights and paper, then return the tarts to the oven for another 5 minutes until the bases are crisp.

Step 7: Fill the Tarts
Evenly distribute the wilted spinach across the bottom of the mini tarts, followed by the roasted pumpkin slices. Dot with crumbled Gorgonzola, allowing the rich flavors to meld beautifully. Pour the custard mixture over the filling, ensuring each tart is filled almost to the top without spilling.

Step 8: Bake and Serve
Bake the filled tarts in a preheated oven at 180°C (350°F) for 25-30 minutes, or until the custard is set and the tops are golden. Remove from the oven and let them rest for about 10 minutes before serving. This resting time allows the flavors to develop and makes cutting easier, ensuring a lovely presentation.

Expert Tips for Pumpkin, Spinach & Gorgonzola Mini Tarts

Chill the Dough: Keep the pastry chilled before rolling it out. This helps maintain flakiness and prevents shrinking during baking.
Blind Baking Importance: Always blind-bake the pastry to ensure a crisp base. Skipping this step could lead to a soggy bottom, ruining your tarts.
Pumpkin Prep: Avoid overcooking the pumpkin slices—roast just until tender to prevent excess moisture that can make the filling runny in your tarts.
Drain Spinach Well: Make sure to thoroughly drain and squeeze out any water from the wilted spinach. Excess moisture can compromise the custard consistency.
Sprinkle Gorgonzola Sparingly: Disperse the Gorgonzola evenly throughout the filling for balanced flavor, instead of piling it all in one spot for maximum impact.
Rest Before Slicing: Allow the tarts to cool for about 10 minutes after baking. This resting period makes for cleaner slices and enhanced flavors.

What to Serve with Pumpkin, Spinach & Gorgonzola Mini Tarts

Elevate your dining experience with wonderful accompaniments that bring out the flavors of these delightful tarts.

Mixed Greens Salad: A light salad drizzled with a lemon vinaigrette adds a refreshing contrast to the creamy tarts.
Roasted Vegetables: Seasonal roasted veggies like carrots and Brussels sprouts enhance the earthy flavors while providing hearty texture.
Garlic Bread: Crunchy, buttery garlic bread is a comforting side that pairs perfectly with the rich custard filling and complements the tarts beautifully.
Tomato Basil Soup: A warm, tangy tomato soup acts as a delightful dip, balancing the savory notes of the tarts with fresh, zesty flavors.

For a complete meal, don’t forget to serve these tarts along with a crisp white wine like Sauvignon Blanc. Its acidity perfectly cuts through the richness of Gorgonzola, making every bite an absolute pleasure.

Pumpkin, Spinach & Gorgonzola Mini Tarts Variations

Feel free to let your creativity shine! Here are delightful variations to tailor the recipe to your taste.

Cheese Swap: Replace Gorgonzola with feta or goat cheese for a tangy twist that brightens the flavor profile.
Vegetable Variety: Substituting butternut squash or mushrooms can add a rich depth to the filling, keeping it seasonal yet exciting.
Spice It Up: Add a pinch of red pepper flakes or cayenne pepper to the custard for a warm kick that contrasts beautifully with the creaminess.
Herb Infusion: Incorporate fresh herbs like thyme or rosemary into the filling for an aromatic touch, elevating the tarts with fresh garden notes.
Dairy-Free Delight: Swap double cream for coconut cream and use flax eggs in the custard for a creamy yet vegan-friendly version.
Crunch Factor: Top the tarts with toasted pine nuts or walnuts just before baking for a lovely crunchy texture that complements the creamy filling.
Mini Bites: Make mini-sized versions as appetizers perfect for parties, allowing guests to enjoy these savory bites during gatherings.
Sweet Touch: For a different flavor profile, mix in a touch of maple syrup with the custard, enhancing the natural sweetness of the pumpkin.

These options can easily transform your delightful tarts, just like with our Mini Baked Chicken recipe that embraces versatility! Happy cooking!

How to Store and Freeze Pumpkin, Spinach & Gorgonzola Mini Tarts

Fridge: Store any leftover mini tarts in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for a few minutes to restore crispiness.

Freezer: If you want to prepare the tarts ahead of time, you can freeze them unbaked. Wrap each tart tightly in plastic wrap and store in a freezer-safe bag for up to 2 months. Bake directly from the freezer, adding a few extra minutes to the baking time.

Reheating: For best results, reheat baked mini tarts in the oven at 350°F (175°C) for about 10-15 minutes, until heated through and the crust is crisp again.

Make-Ahead: You can assemble the tarts in advance and keep them covered in the fridge for up to 24 hours before baking, allowing for convenient preparation during busy days.

Make Ahead Options

These Pumpkin, Spinach & Gorgonzola Mini Tarts are perfect for meal prep, allowing you to enjoy their delightful flavors without the last-minute rush! You can prepare the tart shells up to 24 hours in advance; simply roll out the pastry, line your tart tins, and chill them in the refrigerator. The filling components, like roasted pumpkin and wilted spinach, can be stored in airtight containers for up to 3 days in the fridge. When you’re ready to serve, simply assemble the tarts with the filling and custard, and bake them until golden. This way, your tarts will be just as delicious, save you precious time, and make your busy weeknights feel more manageable!

Pumpkin, Spinach & Gorgonzola Mini Tarts Recipe FAQs

What is the best way to choose ripe pumpkin?
Absolutely! When selecting a pumpkin, look for one with smooth, unblemished skin that feels heavy for its size. Check for a deep orange color and a sturdy stem. If the pumpkin has dark spots all over or feels soft, it’s best to avoid it. It’s always great to visit local markets in the fall to find the freshest options!

How long can I store leftover tarts in the fridge?
Very! Leftover Pumpkin, Spinach & Gorgonzola Mini Tarts can be stored in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy them again, reheat in the oven for several minutes to restore that lovely crispy texture!

Can I freeze the mini tarts?
Absolutely! To freeze unbaked mini tarts, wrap each one tightly in plastic wrap and place them in a freezer-safe bag. They can be kept for up to 2 months. When you’re ready to bake, you can put them straight into the oven from the freezer—just add about 5-10 extra minutes to the baking time for first-rate results!

What should I do if my custard is too runny?
If your custard turns out runny, it might be due to excess moisture from the spinach or pumpkin. To fix it in the future, ensure you thoroughly drain the spinach after wilting and avoid overcooking the pumpkin. If you’re ever in a pinch and find your custard too thin, you can blend in an extra egg or a bit of cornstarch slurry (1 tsp cornstarch mixed with 2 tsp cold water) to thicken it before pouring it into the tarts!

Are there any dietary considerations to keep in mind?
Very indeed! If any guests have allergies, be mindful of the Gorgonzola’s dairy content, and consider offering a vegan cheese alternative for those who are lactose intolerant. Additionally, always check for gluten-free alternatives in flour and ensure your double cream is suitable for any dietary restrictions!

Can I make the filling in advance?
Of course! You can prepare the roasted pumpkin and wilt the spinach up to a day ahead. Just make sure to cool them completely before refrigerating. Then, when it’s time to assemble your Pumpkin, Spinach & Gorgonzola Mini Tarts, mix them into your custard, and you’ll have a flavor-packed filling ready to go!