These tartlets are pretty much my new favorite Halloween food. Crisp puff pastry lovingly envelopes roasted butternut squash, creamy fresh goat cheese, and salty olives in a fun yet oooooohhh-so-ominous tartlet decorated like a mummy’s head. (And I don’t mean “mummy” in the British sense, I mean it in the Egyptian Pharaoh sense. My Scottish husband was a tiny bit confused when I kept calling these “mummy/mommy pies.” Ha!)
These might look hard but they really aren’t! Make the roasted butternut up to 2 days in advance, then just stick it in an airtight container in the fridge until you are ready to use it. Make sure you keep the puff pastry very cold while you are working. If it starts to get too warm when you are rolling it out, just stick it on a baking sheet and put it in the fridge for a bit to cool off.
If you like, double the recipe for a larger gathering, or make smaller mummy heads.
Recipe: Roasted Butternut and Goat Cheese Mummy Tartlets
Makes 9 mummy tartlets
- 1 small butternut squash (about 1.5 lb), trimmed, peeled, seeds scooped out, and cut into 1/2 inch cubes
- Olive oil
- Kosher salt
- 1 (17.3-oz) package frozen puff pastry sheets, thawed (ideally overnight in the refrigerator)
- 1 large egg, beaten with 1 tsp water
- 3 oz fresh goat cheese
- 18 sliced black olives
- Preheat the oven to 450°F. Spread the butternut squash cubes onto a large rimmed baking sheet, then drizzle with olive oil and sprinkle with salt. Toss to evenly coat, then roast the squash, turning occasionally, until browned and tender, about 25 minutes. Transfer to a bowl and roughly mash the squash with a fork. Let cool completely.