Savory Pumpkin Feta Tart

One rainy Saturday last November, I opened the fridge to find a wedge of feta and half a pumpkin staring back at me. I'd been meaning to roast that pumpkin for days, and the sight of it sitting there finally pushed me into action. What started as a "use it up" mission turned into this gorgeous golden tart that filled the kitchen with the smell of thyme and toasted pastry. It's been my autumn go-to ever since.

I made this for a small gathering once, and my friend who claimed she didn't like pumpkin ate two slices before admitting she was wrong. There's something about the way the custard sets around those tender cubes, with little pockets of creamy feta throughout, that just works. Everyone went quiet for a few minutes, which is always the best compliment.

Ingredients

• Ready-rolled shortcrust pastry: This is your time-saver and there's no shame in it; just make sure it's cold when you press it into the tin so it doesn't shrink too much in the oven.
• Pumpkin: I like using Kent or butternut because they hold their shape when roasted, and cutting them into even 2 cm cubes means they cook at the same rate.
• Olive oil: A good glug helps the pumpkin caramelize beautifully; don't skimp here or you'll end up with pale, steamed cubes instead of golden ones.
• Red onion: The sweetness it brings after a quick sauté makes the whole filling feel deeper and more rounded.
• Garlic: Two cloves minced fine will perfume the custard without overpowering the delicate pumpkin.
• Feta cheese: Crumble it yourself from a block for the best texture; pre-crumbled feta tends to be drier and less creamy.
• Eggs: They bind everything together and give the tart that silky, quiche-like texture.
• Crème fraîche or heavy cream: Crème fraîche adds a slight tang that I love, but heavy cream works just as well if that's what you have.
• Fresh thyme: The tiny leaves release a warm, earthy aroma that feels like autumn in a herb; dried thyme works in a pinch but use half the amount.
• Ground nutmeg: Just half a teaspoon is enough to add a subtle warmth without making it taste like dessert.
• Salt and black pepper: Season generously; the pumpkin and pastry both need it.
• Pumpkin seeds: Toasted seeds on top add a lovely crunch and make it look like you put in extra effort.

Instructions

Roast the pumpkin:

Preheat your oven to 200°C and toss those pumpkin cubes with olive oil, salt, and pepper until they glisten. Spread them out on a lined baking tray in a single layer and roast for 25 minutes, giving them a shake halfway through so they brown evenly and get those sweet caramelized edges.

Prepare the pastry case:

Lower the oven to 180°C, then press the cold pastry into your tart tin, trimming off the excess with a knife. Prick the base all over with a fork, line it with parchment, fill with baking beans, and blind bake for 10 minutes before removing the beans and baking another 5 minutes until it's just starting to turn golden.

Sauté the aromatics:

In a skillet over medium heat, cook the sliced red onion and minced garlic in a little olive oil for about 4 minutes until they're soft and fragrant. Let them cool slightly so they don't scramble the eggs later.

Make the custard:

Whisk together the eggs, crème fraîche, thyme, nutmeg, salt, and pepper in a large bowl until smooth and creamy. Stir in the cooled onion and garlic so everything is well mixed.

Assemble the tart:

Scatter the roasted pumpkin evenly over the pastry base, then dot the crumbled feta all around. Pour the egg mixture gently over the top, letting it settle into all the gaps, and sprinkle with pumpkin seeds if you like.

Bake until set:

Slide the tart into the oven and bake for 25 to 30 minutes, watching for the moment when the filling stops wobbling and turns a soft golden color on top. Let it cool for a few minutes before garnishing with fresh thyme sprigs and slicing into wedges.

Save

The first time I served this, I sliced it at the table and watched the steam rise up, carrying that nutmeg-thyme scent with it. Someone said it smelled like comfort, and I haven't been able to think of a better description. It's one of those dishes that turns a simple meal into a moment worth remembering.

Serving Suggestions

I like to serve this with a handful of peppery arugula dressed in lemon juice and olive oil; the sharpness cuts through the richness beautifully. A crisp white wine like Sauvignon Blanc is perfect alongside, or if you prefer something non-alcoholic, try a sparkling apple juice with a sprig of rosemary. Leftovers are wonderful tucked into lunchboxes the next day, and they taste just as good cold or gently reheated.

Ingredient Swaps and Variations

If you can't find feta or want a milder flavor, crumbled goat cheese works beautifully and adds a creamy tang. A handful of chopped spinach or sautéed leeks folded into the custard makes it even more substantial, and I've used butternut squash instead of pumpkin with great results. For a vegan version, swap the eggs and cream for a chickpea flour batter and use a plant-based feta; it won't be quite the same, but it's still delicious.

Storage and Make-Ahead Tips

This tart keeps well in the fridge for up to three days, covered loosely with foil or plastic wrap. You can also blind bake the pastry case and roast the pumpkin a day ahead, then assemble and bake the tart just before serving to save time. If you're freezing it, wrap cooled slices individually and freeze for up to a month; thaw in the fridge overnight and reheat gently in a low oven.

• Let the tart cool completely before covering it, or condensation will make the pastry soft.
• Reheat slices at 160°C for about 10 minutes to crisp up the pastry again.
• Don't freeze the unbaked tart; the custard doesn't set properly after thawing.

Save

Every time I pull this tart from the oven, I'm reminded that some of the best recipes are born from leftovers and a little curiosity. I hope it becomes a favorite in your kitchen too.

Recipe FAQs

→ How do I roast the pumpkin properly?

Cut the pumpkin into uniform cubes, toss with olive oil, salt, and pepper, and roast at 200°C for about 25 minutes until golden and tender.

→ Can I use a different type of cheese instead of feta?

Yes, goat cheese works well as a substitute, providing a creamy texture and tangy flavor.

→ What is the best way to blind bake the pastry?

Line the tart shell with parchment paper filled with baking beans or weights, bake at 180°C for 10 minutes, then remove beans and bake another 5 minutes until lightly golden.

→ How can I add more vegetables to the filling?

Try adding chopped spinach or sautéed leeks to the egg mixture for extra flavor and texture.

→ What herbs complement the pumpkin and feta in this tart?

Fresh thyme pairs beautifully, adding a subtle earthy aroma that enhances the savory notes.

→ Can this tart be served warm or cold?

It is delicious served warm or at room temperature, making it versatile for different occasions.