1. Preheat the oven to 180 degrees. Place the chopped red onion and cubes of pumpkin on a baking tray and season with a bit of fresh pepper.
  2. Stir in the olive oil and place the baking tray in the oven for 15 minutes until the pumpkin is just cooked. Leave to cool.
  3. Bake the pine nuts light brown and add them to the pumpkin.
  4. Grease the mini pans with olive oil or a little butter. Put a sheet of puff pastry in each pan and press a little.
  5. Spoon the goat cheese through the pumpkin and divide the mixture over the pans.
  6. Put the whipping cream and the egg in a bowl and whisk. Add the thyme and pour the whipping cream over the pans.
  7. Place the Mini Cocottes in the preheated oven for about 20 minutes until the dough is cooked and golden brown.


The savory pumpkin tarts taste delicious with a fresh salad.