Description
Savory mini tarts filled with sweet caramelized vegetables, creamy brie, and a tangy cranberry drizzle—perfect for holiday appetizers or a festive snack.
Ingredients
Scale
For the Crust:
- 1 sheet puff pastry, thawed
- 1 cup butternut squash, diced
- 1 red onion, thinly sliced
- 1 tbsp olive oil
- 1 tbsp maple syrup
- 4 oz brie cheese, cubed
- 1/4 cup cranberry sauce
- 1 tsp fresh thyme leaves
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Roll out puff pastry and cut into 12 rounds; press into a mini muffin tin.
- Toss butternut squash and red onion with olive oil, maple syrup, salt, and pepper. Roast for 15 minutes until tender and caramelized.
- Fill each pastry cup with roasted veggies and a cube of brie. Bake for 12-15 minutes until pastry is golden and cheese is melted.
- Warm cranberry sauce slightly and drizzle over tarts. Garnish with fresh thyme before serving.
Notes
You can customize the seasonings to taste.