Chicken and Pumpkin Tart Appetizers
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!
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 1/4 ounces baby spinach leaves
- 4 1/2 ounces haloumi or frying cheese
- Salt and pepper
Instructions
- Preheat oven to 400 degrees 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.
- Heat 1 tablespoon oil in a frying a pan and cook the chicken, seasoned with salt and pepper, until cooked through.
- 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.
- 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.
- Bake for 25 minutes or until pastry has puffed and slightly browned.
Notes
Source: Adapted from the Quick Short Chicken Recipes cookbook
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