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TIP: Need help peeling and cutting your pumpkin? Most supermarket produce sections offer this service for a small fee.

Recipe by Southern Living October 2015

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Credit: Greg Dupree; Styling: Heather Chadduck Hillegas

Recipe Summary

hands-on:
20 mins
total:
50 mins
Yield:
Makes 6-8 appetizer servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°. Unfold puff pastry sheets, and place side by side on a baking sheet, overlapping short sides 1/2 inch. Press seam to seal. Score a 1/2-inch border on all sides, using a knife. Do not cut through pastry.

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  • Toss together pumpkin slices, next 3 ingredients, and 1 tsp. olive oil in a large bowl. Spread mixture in a single layer on prepared pastry sheets, leaving a 1/2-inch border.

  • Bake at 425° for 20 to 22 minutes or until pastry is golden brown. Cool on a wire rack 10 minutes.

  • Toss together arugula, next 3 ingredients, and 1 tsp. olive oil in a medium bowl. Add salt and pepper to taste. Sprinkle mixture over tart, and cut into desired shapes.

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