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Simple to assemble, these small bites are the perfect cocktail counterpart, matching up irresistible seasonal flavors for your hors d'oeuvre table. 



1 package frozen puff pastry, thawed according to packaging 
1 small delicata squash
1 small log of goat cheese
1 tsp. olive oil
Fresh rosemary for garnishing
Salt & pepper to taste 



1. Preheat oven to 400 degrees

2. Slice squash in half lengthwise and remove seeds with a spoon

removing squash seeds with spoon

3. Thinly slice squash in half-moon shapes

thinly sliced squash

4. Cut in half again into quarter-moon shapes

hand and knife cutting squash

5. Place squash in a bowl and toss with olive oil, salt, and pepper

sliced squash in a bowl

6. Lay puff pastry sheet on a lightly floured surface and cut into 4 sections as defined by the folds. Then, cut each section into 8 rectangular pieces

cut puff pastry on a wood board

7. With a fork, poke holes down the center of the puff pastry pieces. This will help avoid over puffing and keep the toppings in place

a fork on puff pastry 

8. Top the center of the pastry rectangles with a sliver of goat cheese and 2-3 pieces of the sliced squash

squash cheese and pastry

9. Using a spatula, transfer the pastries to a parchment lined baking sheet lightly brushed with oil.

small tarts on a baking sheet

10. Bake for 16-18 minutes or until edges are golden brown

11. Top with a small sprig of fresh rosemary and enjoy! 

tarts and a cockail


Stay in touch for more of Hither Lane's tasty bites to complement Shaker & Spoon cocktails!

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