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Sweet Potato Goat Cheese Tartlets with Candied Pecans

Sweet potato goat cheese tartlets pair creamy, thyme-seasoned filling with flaky puff pastry and crunchy candied pecans. Roast the sweet potatoes, assemble the pastry rectangles, then bake until puffed and deep golden.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Cooling 5 minutes
Total Time 1 hour 45 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the sweet potato filling
  • 2 sweet potatoes medium (about 1.5 pounds)
  • 4 oz goat cheese softened
  • 2 tbsp heavy cream
  • 1 tbsp thyme fresh leaves
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
For the candied pecans
  • 2 tbsp unsalted butter
  • 2 tbsp light brown sugar packed
  • 1 tbsp pure maple syrup
  • 1 cup pecan halves
For the pastry
  • 1 package (17.3 oz) puff pastry frozen (2 sheets), thawed
  • 1 egg large
  • 1 tbsp water

Equipment

  • 2 rimmed baking sheet
  • 1 medium skillet

Method
 

Roast and mix the filling
  1. Heat the oven to 400°F. Place the sweet potatoes on a rimmed baking sheet and roast for 45-60 minutes, until a knife slides easily through the centers.
  2. Let the potatoes cool until easy to handle, then peel and mash the flesh until smooth.
  3. Stir in the goat cheese, heavy cream, thyme, salt, and pepper.
Make the candied pecans
  1. Melt the butter with the brown sugar and maple syrup in a medium skillet over medium heat.
  2. Add the pecans and stir for 2-3 minutes, until glossy and coated.
  3. Spread the pecans on parchment paper and cool completely.
Assemble and bake the tartlets
  1. Let the potato baking sheet cool, then line it and a second rimmed baking sheet with parchment paper.
  2. Cut each pastry sheet into 12 rectangles and arrange 12 on each baking sheet.
  3. Score a 1/2-inch border around each rectangle without cutting through, then prick the centers several times with a fork.
  4. Spoon about 1 1/2 tablespoons of filling into the center of each rectangle, spreading it inside the border.
  5. Beat the egg with the water and brush the pastry borders.
  6. Bake at 400°F for 18-22 minutes, switching and rotating the baking sheets halfway through, until the pastry is puffed and deep golden.
  7. Cool the tartlets on the baking sheets for 5 minutes.
  8. Roughly chop the candied pecans and scatter them over the tartlets.

Notes

For flaky pastry, keep the puff pastry cold while assembling. Refrigerate leftovers for up to 3 days; freezing is not recommended after baking. For a gluten-free option, use gluten-free puff pastry.