Golden, flaky pastry filled with caramelised onions, maple-syrup roasted pumpkin, crumbled feta and fresh rosemary. A beautiful dish to serve for lunch or dinner.
This Pumpkin and Feta Tart has a sweet background story for one of my team members. Her now-husband gave her a homegrown pumpkin on their first date, which she used to made this tart for a group of girlfriends while they discussed him. 10 years later she makes this tart each anniversary!
You will love the excellent combination of flavours and textures. Tangy onions, sweet pumpkin and salty feta, wrapped in crispy, buttery pastry. For another great vegetarian tart option, be sure to check out my delicious Asparagus and Feta Tart or my Courgette and Feta Tart.
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Ingredient notes:
- Onions: Every-day brown onions work so well in this recipe. If you prefer, you could also use red onions.
- Feta: Use your favourite type of feta or goat cheese for this recipe.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat oven to 200°C fan bake.
Place pumpkin on a lined baking tray. Combine the maple syrup with 2 tablespoons of the olive oil, then drizzle over the pumpkin. Season well with salt and pepper then cook for 45 minutes or until soft.
Heat a large frying pan over a gentle heat. Add remaining 2 tablespoons of olive oil, then the sliced onion and salt. Gently cook for 20 minutes, stirring occasionally.
When the onions are soft, add the brown sugar and balsamic vinegar to the pan. Continue to cook over a low heat for 15 minutes more until caramelised.
Reduce the oven to 180°C fan bake. Line a tray with baking paper. Place two pieces of puff pastry on the tray, overlapping slightly, then press down to join them.
Leaving a gap of about 5cm around the edge, place the caramelised onions on the pastry and spread out to the edges.
Add the cooked pumpkin on top then finish with the crumbled feta. Sprinkle over the rosemary leaves.
Fold the edge of the pastry back onto the tart, pinching them together as you go. Brush the edges with an egg wash.
Bake for 45 minutes until the pastry is golden and cooked through. Allow to cool slightly then serve.
Recipe FAQs:
Sage is a lovely addition or substitution for the rosemary.
Absolutely. You could either use puff pastry or short crust pastry in a tart tin.
Storage:
Both the onions and the pumpkin could be prepared ahead of time. Simply store them covered in the fridge until you're ready to cook the tart.
Store any leftover tart in an airtight container in the fridge for up to three days. Reheat in the oven or eat cold.
Top tips:
The onions will take a long time to cook. Don't be tempted to increase the heat to speed this process up as the onions will burn.
Related Recipes:
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Pumpkin and Feta Tart
Flaky golden pastry filled with caramelised onions, roasted sweet pumpkin and crumbled feta.
Ingredients
- 1kg pumpkin, peeled and cubed
- 2 Tbsp maple syrup
- 4 Tbsp olive oil
- 4 onions, sliced
- ½ tsp salt
- 2 Tbsp brown sugar
- 2 Tbsp balsamic vinegar
- 2 sheets puff pastry
- 100g feta or goats cheese, crumbled
- 2 Tbsp fresh rosemary, chopped
- 1 egg
Instructions
- Preheat oven to 200°C fan bake.
- Place pumpkin on a lined baking tray. Combine the maple syrup with 2 tablespoons of the olive oil, then drizzle over the pumpkin. Season well with salt and pepper then cook for 45 minutes or until soft.
- Heat a large frying pan over a gentle heat. Add remaining 2 tablespoons of olive oil, then the sliced onion and salt. Gently cook for 20 minutes, stirring occasionally.
- When the onions are soft, add the brown sugar and balsamic vinegar to the pan. Continue to cook over a low heat for 15 minutes more until caramelised.
- Reduce the oven to 180°C fan bake. Line a tray with baking paper. Place two pieces of puff pastry on the tray, overlapping slightly, then press down to join them.
- Leaving a gap of about 5cm around the edge, place the caramelised onions on the pastry and spread out to the edges.
- Add the cooked pumpkin on top then finish with the crumbled feta. Sprinkle over the rosemary leaves.
- Fold the edge of the pastry back onto the tart, pinching them together as you go. Brush the edges with an egg wash.
- Bake for 45 minutes until the pastry is golden and cooked through. Allow to cool slightly then serve.
Notes
- The onions will take a long time to cook. Don’t be tempted to increase the heat to speed this process up as the onions will burn.
- This can easily be made with gluten free pastry.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 298Total Fat: 18gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 48mgSodium: 411mgCarbohydrates: 29gFiber: 3gSugar: 16gProtein: 7g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Rachel says
I’ve just made this & it was delicious! How would you stop the pumpkin etc from browning too much while cooking the tart? Would a loose piece of baking paper on top help?
VJ cooks says
Hi Rachel, hmm I've not had that problem. You do need the direct heat of the oven to cook the pastry, but you could place some tin foil over the tart the moment you start to notice things browning too much. Perhaps for the last 15 minutes 🙂
Jade says
Hey VJ, lovely recipe! Can you use frozen pumpkin instead? What would you recommend instead of onion please?
VJ cooks says
Yes you could use frozen pumpkin, you'd just need to defrost it in the fridge overnight beforehand. It's hard to replace caramelised onions, but you try using celery or carrot instead.
Tash says
Hi VJ, I love this recipe and was wondering whether the whole tart can be made ahead and frozen? If so, how would you recommend cooking after being frozen?
Thank you!
Tash
VJ cooks says
I haven't tried freezing this one sorry. I think it would be best made fresh.
Gillian Harris says
Just made this for dinner. The flavours are great together and the caramelised onions really make it delicious.
VJ cooks says
I agree! One of my favourite tarts. Thanks for the feedback, Gillian.
Yvonne says
Made this the other day cooked it then froze it. Reheated it on the weekend and it was excellent, the only thing I’d do differently would be to leave the feta off till you heated it again.
VJ cooks says
Oh that's good to know. Thanks for the feedback, Yvonne.
Ali says
I've just bought your Summer Favourites book and working my way through the recipes. Tried this yesterday, so lovely and tasty. Thanks for all your great recipes
VJ cooks says
Oh thank you so much for your support, I really appreciate it!
Lorraine Bowman says
Just wondering if the addition of bacon bits in the tart would negatively affect the flavour and texture?
VJ cooks says
I think it would be delicious!