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Savory Pumpkin Ricotta Tartlets with Crispy Sage

Savory pumpkin ricotta tartlets bake in crisp phyllo shells, then get a finish of browned butter and crispy sage. Each bite pairs creamy pumpkin filling with a delicate, crunchy shell.
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Prep Time 10 minutes
Cook Time 17 minutes
Resting time 5 minutes
Total Time 32 minutes
Servings: 5 servings
Course: Appetizer
Cuisine: American
Calories: 135
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 0.25 cup pumpkin puree
  • 0.25 cup whole-milk ricotta
  • 1 egg yolk large
  • 1 tbsp Parmesan finely grated
  • 0.125 tsp kosher salt
  • 0.125 tsp ground black pepper
  • 1 pinch ground nutmeg
For the tartlets
  • 1 package (1.9 oz) mini phyllo shells frozen; 15 shells
For the crispy sage
  • 2 tbsp unsalted butter
  • 15 sage leaves fresh

Equipment

  • 1 rimmed baking sheet
  • 1 10-inch skillet

Method
 

Make the filling
  1. Whisk the pumpkin, ricotta, egg yolk, Parmesan, salt, pepper, and nutmeg in a small bowl until smooth.
Assemble and bake the tartlets
  1. Heat the oven to 350°F.
  2. Arrange the frozen shells on a rimmed baking sheet and let them thaw at room temperature for 10 minutes.
  3. Divide the filling evenly among the shells.
  4. Bake for 12 to 15 minutes, until the centers are set and a thermometer inserted into a center tartlet reads 160°F.
Make the crispy sage
  1. Melt the butter in a 10-inch skillet over medium heat.
  2. Add the sage leaves in a single layer and cook for 30 to 45 seconds per side, until crisp.
  3. Transfer the sage leaves to a paper towel, leaving the butter in the skillet.
Finish the tartlets
  1. Drizzle the sage butter over the tartlets.
  2. Top each tartlet with a sage leaf.
  3. Rest for 5 minutes before serving.

Notes

For the crispiest sage, cook the leaves in a single layer and keep the butter in the skillet for drizzling. Refrigerate leftovers for up to 3 days; freezing is not recommended because the phyllo shells can lose their crispness. Use gluten-free mini phyllo shells if needed.