These adorable little mummies might look complicated, but they’re far from it! You can use ready-made puff pastry to save time and get these tarts on the table ASAP! These would make the perfect appetizer for your Halloween party, so check out the recipe and easy-to-follow instructions below!

Ingredients:

1) 1 small butternut squash (trimmed, peeled, seeds scooped out, and cut into 1/2 inch cubes)

2) Olive oil

3) Salt

4) 1 (17.3-oz) package frozen puff pastry sheets, thawed (will make 9 mummy tarts)

5) 1 egg, beaten with 1 tsp water

6) 3 oz goat cheese

7) 18 sliced black olives

Step 1:

Preheat your oven to 450°F. Spread butternut squash cubes on a rimmed baking sheet and drizzle with olive oil and salt. Toss the cubes to coat them evenly, and roast for 25 minutes. Transfer to a bowl and mash the squash with a fork. Allow it to cool completely.

Step 2:

Turn down the heat to 400F. Allow the baking sheet to cool and line it with parchment paper. On a lightly floured surface, roll out one puff pastry sheet into a 13-inch square. Using a 4-inch round biscuit cutter, cut out 9 circles. Transfer the circles to the baking sheet.

Step 3:

Brush the circles with the egg. Leave a 1/2 inch border and divide the butternut over the pastry circles. Then sprinkle over the butternut with goat cheese and place two olive slices on top for eyes.

Step 4:

Roll out the other pastry sheet and cut it into thin strips. Using the 4-inch cutter, cut out 9 rounds of strips. Brush the strips with the egg. Decorate the tops of the tarts with the strips, egg side down, placing them haphazardly over the filling, and covering the filling entirely. Press the edges down so they stick to the bottom pastry circle. Place the baking sheet in the freezer for 20 minutes.

Step 5:

Bake the mummies for 25 minutes, or until the puff pastry is crisp and golden. Allow them to cool a bit before serving. Enjoy!

Photos and recipe: Kim Laidlaw.

This veggie flatbread is perfect for vegetarians, and extremely easy to make! Loaded up with zucchini, red peppers, onions, and tomatoes, this flatbread is super light and makes a great appetizer!

To get started, heat your oven to 400 F. Then, roll out the dough to create a large rectangle. Place the rolled-out dough on a piece of parchment paper sprayed with non-stick spray. Take the goat cheese and spread half of it onto the dough. Sprinkle half of the Parmesan cheese on top, along with half the dill.

Fold the other half of the dough on top of the side with the cheese. Sprinkle the rest of the goat cheese and Parmesan. Arrange the veggies on top and brush with olive oil. Sprinkle salt, pepper, and the remaining dill over the veggies. That’s it! Super easy, filling, and perfect for summer!

Roasted Veggie Flatbread with Parmesan Cheese

Ingredients

• 16 oz. refrigerated or frozen pizza dough
• 6 oz. soft goat cheese or herb cheese spread
• ¾ cup grated Parmesan cheese
• 3 tbsp chopped fresh dill
• 1 red onion (thinly sliced)
• 1 zucchini (thinly sliced)
• 2 tomatoes (thinly sliced)
• 1 red pepper (thinly sliced)
• Olive oil
• Salt and Pepper

Instructions

1. Preheat oven to 400 degrees F.
2. Roll dough into a large rectangle and place it a piece of parchment paper sprayed with a non-stick spray.
3. Sprinkle half of the goat cheese, half of the dill, and half of the Parmesan onto one half of the dough.
4. Fold the other half of the dough on top of the cheese. Sprinkle remaining goat cheese and Parmesan cheese.
5. Arrange vegetables over the top and brush with olive oil. Sprinkle with salt, pepper, and remaining dill.
6. Bake for 22-25 minutes, or until the edges are golden. Cut in half lengthwise, then slice into 2-inch long slices. Serve warm.

Photos and recipe: A Spicy Perspective.