Roasted Pumpkin, Pear, and Micro Arugula Puff Pastry Tarts
Updated: Jun 24, 2020
Pepperidge Farm® Puff Pastry Sheetspumpkin-peeled
1 pie pumpkin
3 tablespoons maple syrup
pinch red pepper flake
3 tablespoons butter
1 ripe pear, thinly sliced
1 cup fresh micro arugula
Preheat oven to 400.
Prepare 2 baking sheets with parchment paper and set aside.
Cut each Pepperidge Farm® Puff Pastry Sheet in to 12 squares.
Peel the pumpkin and cut in half, scoop out the insides and discard.
Cut the pumpkin into small pieces.
Place the butter in a skillet over medium heat.
Add the pumpkin, maple syrup and red pepper flake and stir occasionally until the pumpkin is well coated and semi soft. Remove from heat.
Place strips of pear followed by some micro arugula on the pastry squares and then top with some of the prepared pumpkin.
Bake at 400 until the puff pastry has risen and is golden brown.