This Caramelised Onion, Feta & Roast Pumpkin Tart with puff pastry and rosemary is the perfect weekend lunch… or lazy mid-week dinner.
This savoury and lightly sweet roast pumpkin tart is a favourite in our house. It’s so simple, but packed full of flavour.
Why You’re Going to Love This Recipe
Simple ingredients – This tart may sound complex, but you probably already have most of the ingredients at home!
Perfect for using leftovers – I love making this recipe when I have leftover roast pumpkin.
Made in under an hour – Ready in about 40 minutes with only 10 minutes of prep time.
5 Star Recipe Ratings – since I first published this recipe (back in 2017), it’s been an absolute reader favourite. Here’s just a few of the reader reviews:
“The creamiest delicious tart I’ve ever made. Made caramelised onions from scratch for the first time ever and it made this dish next level awesome. Even pumpkin hating kids loved it. Go figure.”
“Tastes so good and creamy, perfect balance.”
“This is my absolute favourite recipe, I make a batch of smaller ones at the start of the week and they’re my run out the door brekky every day – highly recommend!”
PrintCaramelised Onion, Feta & Roast Pumpkin Tart
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 1x
- Category: Appetizers
Ingredients
- 2 sheets puff pastry defrosted
- 150 g roasted pumpkin chopped
- 80 g feta cheese crumbled into chunks
- 4 eggs
- 100 g milk or cream
- sea salt and pepper to season
- 4 tsp caramelised onion
- rosemary sprigs fresh
Instructions
- Preheat oven to 200 degrees celsius (fan-forced).
- Place the puff pastry sheets over a loose bottomed tart tin and trim the edges.
- Place the roasted pumpkin chunks and feta cheese onto the pastry.
- Add the eggs, milk, salt and pepper to a bowl and mix until well combined (if using a Thermomix, mix on Speed 4 for 20 seconds).
- Pour the egg mixture over top of the pumpkin and feta.
- Swirl through the caramelised onion and sprinkle over the fresh rosemary (optional).
- Bake in the oven for 30 minutes or until golden and cooked through.
