Chicken and Pumpkin Tart Appetizers

a Chicken and Pumpkin Tart appetizer on a plate

The perfect fall appetizer! Chicken with roasted pumpkin, spinach, and haloumi cheese on top of puff pastry. Easy to serve at a party or as a Thanksgiving appetizer!

Course Appetizer

Cuisine American

Prep Time 15

Cook Time 1

Total Time 1 15

Servings tarts

Calories 306kcal

Author Meghan

Ingredients

1 sheet puff pastry defrosted
3 tablespoons olive oil
2 small chicken breasts sliced
15 ounces pumpkin sliced into 1-in x 1-in thin squares
1 ¼ ounces baby spinach leaves
4 ½ ounces haloumi or frying cheese
Salt and pepper

Instructions

Preheat oven to 400°F.
To roast the pumpkin, put the slices on a baking sheet and brush with 1 tablespoon oil. Season with salt and pepper. Bake for 15-20 minutes, or until the pumpkin is soft.
15 ounces pumpkin
Heat 1 tablespoon oil in a frying a pan and cook the chicken, seasoned with salt and pepper, until cooked through.
2 small chicken breasts
Unfold puff pastry into a large square. The original recipe says to cut the pastry into 4 equal squares (roughly 5 x 5-inch). I wanted smaller tarts since it was one of many appetizers, so I cut the pastry into 9 equal squares.
1 sheet puff pastry
Top pastry with slices of pumpkin, spinach leaves, chicken, and a slice of the cheese. Brush the entire thing (including the pastry dough) with remaining olive oil and season with salt and pepper, if desired.
1 ¼ ounces baby spinach leaves, 4 ½ ounces haloumi or frying cheese
Bake for 25 minutes or until pastry has puffed and slightly browned.

Notes

Source: Adapted from the Quick Short Chicken Recipes cookbook

Nutritional information is only an estimate and will vary based on your ingredients and substitutions.

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