It’s finally pumpkin season and we personally can’t get enough of this versatile vegetable! And this is one of our favorite recipes: savory puff pastry with pumpkin, fresh goat cheese and figs, sprinkled with rosemary and honey.
If you are looking for an easy to make lunch or dinner that is delicious and prepared in a second, we have something for you: this savory puff pastry will taste like late summer and early autumn combined in one. For this recipe we combined the sweet summery flavor of the figs – probably the last ones you can get now – with the aromatic flavor of Hokkaido pumpkins and fresh goat cheese, added some rosemary and sweet honey.
You will prepare everything in only a few minutes and while the pastry is in the oven and baking, you can open a bottle of a light white wine of your choice that goes very well with this dish. Once it is ready, drizzle some honey over the goat cheese and pumpkin and eat a piece or two of this savory puff pastry together with a mixed salad of your choice. This dish is a great starter or can be an option for a light lunch or dinner and can also be easily prepared at work.
Savory Puff Pastry with Pumpkin, Goat Cheese and Figs
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Ingredients
- 1x ready rolled puff pastry (375g)
- 3-4 tbsp crème fraîche or cream cheese (lactose free or vegan cream cheese can also be used)
- 1/2 Hokkaido pumpkin
- 4-6 fresh figs
- 160g fresh goat cheese
- 2 tsp fresh rosemary
- salt
- pepper
- fresh rucola for garnish
Instructions
Preheat the oven to 180 degrees Celsius. Prepare a baking tray with a baking paper and put the ready rolled puff pastry on it. Spread the crème fraîche (or cream cheese) on the puff pastry leaving 1cm space on the edge. Clean the pumpkin and cut it into slices. Wash and dry the fresh figs and cut them into slices. Place the pumpkin slices on the puff pastry, add the figs and spread fresh goat cheese over everything. Sprinkle with olive oil, salt, pepper and rosemary. Bake at 180 degrees for 15 minutes. Sprinkle some honey over the hot puff pastry and garnish with some fresh rucola. Enjoy while still warm.
