Caramelized Onion & Pumpkin Tartlets

Ingredients directions

• 1 package of thawed puff pastry

• 1 cup bacon bits (freshly cooked)

• 1 tablespoon fresh sage, finely chopped

• 2 cups pumpkin puree (one regular can)

• 4 oz of cream cheese (half a package)

• 1 cup caramelized onions (from about 2 sliced onions)

• ¼ cup goat cheese

• A small muffin tin pan

1.) Preheat the oven to 425 degrees.

2.) Grab a large pan to cook your bacon. I used one full pack of bacon then used any remaining bacon bits for breakfast the next morning.

BACON HACK: If you’re making bacon bits (like for this recipe), use scissors to cut your bacon directly into your pan. No cutting and no mess!

3.) Cook your bacon until nice and crispy then remove from the pan. Keep some of the bacon grease to caramelize your onions.

4.) Add your sliced onions to the same pan you cooked your bacon in and let cook down until browned and tender. Once mostly cooked, add in your chopped sage. Set your onions off to the side.

5.) In a microwaveable bowl, add your cream cheese and soften in the microwave for 30 seconds or so. Once warmed through, pull out and mix in your pumpkin. You want a super smooth texture so if it isn’t super smooth warm it up in the microwave until the ideal texture is reached.

6.) Once your pumpkin filling is smooth, add your seasonings to taste. I added salt, pepper, powdered sage, garlic, and onion powder.

7.) Grab one sheet of your puff pastry and roll it out to thin it out a bit. Then cut your pastry into 2-inch squares and push them into your greased muffin tin pan.

8.) Now layer up your tartlets starting by spreading the pumpkin mixture in the bottom of your tarts. Distribute the caramelized onions evenly over the pumpkin, then add your bacon bits and top with crumbled goat cheese on top.

9.) Bake for about 20-30 minutes or until the crusts are golden brown. Remove from the oven and allow to cool for at least 20 minutes before serving.