Pumpkin & Rosemary Puff Pastry Bites
Node Shortcode: [[nid:11305]]
Recipe type: Appetizer
Cuisine: 12-16 pieces
- Extra virgin olive oil for cooking
- ½ large sweet onion, thinly sliced
- ¼ cup shredded gruyere cheese
- 2 cloves garlic, chopped
- 1 1/2 cups cubed pumpkin or butternut squash
- 1 teaspoon finely chopped fresh rosemary
- Pinch of ground cinnamon
- Salt and pepper to taste
- Puff pastry sheet
- 1 egg whisked with a splash of water
- Fresh rosemary sprigs for garnish
- Add a tablespoon of oil to a medium skillet. Over medium-low heat, cook the sliced onions, stirring frequently, until deep golden brown and caramelized. This will take up to 35-40 minutes. If the onions begin to brown or cook too quickly, reduce the heat, add a few teaspoons of water to the pan and continue to cook. Once caramelized, remove the onions from the heat and transfer to a bowl to cool.
- Return the pan to the heat. Add another tablespoon of oil, and add the chopped garlic to the pan. Cook for 1-2 minutes then add the pumpkin, rosemary and pinch of cinnamon. Season with salt and pepper. Cook over low heat, stirring occasionally, until pumpkin is cooked through. Be cautious not to stir the pumpkin too much, as we want the cubes to maintain their shape.
- Transfer the cooked pumpkin to a bowl to cool.
- Preheat the oven to 400F. Unfold the sheet of puff pastry dough on a baking sheet lined with parchment. Cut into rectangles that are approximately 2”x1”. Brush each rectangle of dough with egg wash and use a fork to pierce with holes.
- Add a few caramelized onions to the center of each piece of dough, then top with gruyere and cooked pumpkin.
- Bake for 10-15 minutes or until puffed up and golden brown. Garnish each puff pastry bite with a sprig of fresh rosemary. Serve with Kendall-Jackson Grand Reserve Pinot Noir.