Butternut Thyme Tartlets Recipe

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Butternut Thyme Tartlets Recipe

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A great teaser for what's to come, this light and crunchy appetizer is filled with my favorite late-fall flavors. Make the creamy filling a few days early, then fill the phyllo cups right before guests arrive. —Arlene Erlbach, Morton Grove, Illinois
MAKES:
30 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min. + cooling
MAKES:
30 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min. + cooling

Ingredients

  • 2 packages (1.9 ounces each) frozen miniature phyllo tart shells
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1-1/2 cups frozen cubed butternut squash (about 8 ounces), thawed and patted dry
  • 1/2 cup crumbled goat cheese
  • 1 shallot, finely chopped
  • 1 tablespoon minced fresh thyme
  • 1-1/2 teaspoons grated lemon peel
  • 1/2 teaspoon rubbed sage
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon pepper
  • Fresh thyme leaves

Directions

Preheat oven to 350°. Place shells in a 15x10x1-in. pan. Bake until golden brown, 8-10 minutes. Cool completely.
For filling, beat cream cheese on medium speed until fluffy, about 2 minutes. Coarsely chop squash; add to cream cheese. Add goat cheese, shallot, minced thyme, lemon peel and seasonings; beat until blended.
To serve, spoon about 1 tablespoon filling into each shell. Top with thyme. Refrigerate leftovers. Yield: 2-1/2 dozen


Test Kitchen Tips
  • Pull the stem of fresh thyme through a mesh strainer to easily remove the leaves.
  • One lemon is generally enough for 1-1/2 tsp. grated lemon peel.
  • The filling can be made ahead and stored in the refrigerator until party time.
  • Try this filling as a topper for crostini or alongside veggies as a tasty dip.
  • Originally published as Butternut Thyme Tartlets in Simple & Delicious October/November 2017

    Nutritional Facts

    1 tartlet: 49 calories, 3g fat (1g saturated fat), 8mg cholesterol, 60mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 2g protein.

    • 2 packages (1.9 ounces each) frozen miniature phyllo tart shells
    • 1 package (8 ounces) reduced-fat cream cheese
    • 1-1/2 cups frozen cubed butternut squash (about 8 ounces), thawed and patted dry
    • 1/2 cup crumbled goat cheese
    • 1 shallot, finely chopped
    • 1 tablespoon minced fresh thyme
    • 1-1/2 teaspoons grated lemon peel
    • 1/2 teaspoon rubbed sage
    • 1/8 teaspoon salt
    • 1/8 teaspoon ground nutmeg
    • 1/8 teaspoon pepper
    • Fresh thyme leaves
    1. Preheat oven to 350°. Place shells in a 15x10x1-in. pan. Bake until golden brown, 8-10 minutes. Cool completely.
    2. For filling, beat cream cheese on medium speed until fluffy, about 2 minutes. Coarsely chop squash; add to cream cheese. Add goat cheese, shallot, minced thyme, lemon peel and seasonings; beat until blended.
    3. To serve, spoon about 1 tablespoon filling into each shell. Top with thyme. Refrigerate leftovers. Yield: 2-1/2 dozen


    Test Kitchen Tips
  • Pull the stem of fresh thyme through a mesh strainer to easily remove the leaves.
  • One lemon is generally enough for 1-1/2 tsp. grated lemon peel.
  • The filling can be made ahead and stored in the refrigerator until party time.
  • Try this filling as a topper for crostini or alongside veggies as a tasty dip.
  • Originally published as Butternut Thyme Tartlets in Simple & Delicious October/November 2017

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