Savory Pumpkin Feta Tart (Printable version)
Crisp tart with roasted pumpkin, feta, fresh thyme, and nutmeg baked to golden perfection.
# Ingredient List:
→ Pastry
01 - 1 sheet ready-rolled shortcrust pastry (approximately 8.8 oz)
→ Filling
02 - 1.3 lb pumpkin, peeled and cut into 3/4-inch cubes
03 - 2 tablespoons olive oil
04 - 1 small red onion, thinly sliced
05 - 2 cloves garlic, minced
06 - 5.3 oz feta cheese, crumbled
07 - 3 large eggs
08 - 7 fl oz crème fraîche or heavy cream
09 - 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
10 - 1/2 teaspoon ground nutmeg
11 - Salt and black pepper, to taste
→ Garnish (optional)
12 - 2 tablespoons pumpkin seeds
13 - Fresh thyme sprigs
# How to Make It:
01 - Preheat the oven to 400°F. Line a baking tray with parchment paper.
02 - Toss pumpkin cubes with olive oil, salt, and pepper. Spread evenly on the tray and roast for 25 minutes until golden and tender. Set aside to cool slightly.
03 - Reduce oven temperature to 350°F. Roll out pastry and line a 9-inch tart pan. Trim excess pastry and prick base with a fork. Line with parchment and fill with baking beans. Blind bake for 10 minutes, remove beans and parchment, then bake 5 more minutes until light golden.
04 - In a skillet over medium heat, sauté red onion and garlic in a little olive oil until softened, about 4 minutes. Remove from heat and allow to cool.
05 - In a large bowl, whisk together eggs, crème fraîche or cream, thyme, nutmeg, salt, and pepper. Stir in sautéed onion and garlic.
06 - Arrange roasted pumpkin evenly over the pastry base. Scatter crumbled feta cheese on top, then pour over the egg mixture.
07 - Sprinkle pumpkin seeds over the filling if using.
08 - Bake for 25 to 30 minutes until the filling is set and lightly golden.
09 - Allow tart to cool slightly before garnishing with fresh thyme sprigs. Serve warm or at room temperature.
# Expert Suggestions:
01 -
- The roasted pumpkin gets sweet and caramelized at the edges, which balances perfectly against the salty feta.
- It looks impressive enough for a dinner party but comes together with mostly pantry staples and ready-rolled pastry.
- You can serve it warm, at room temperature, or even cold the next day, and it tastes just as good every time.
02 -
- Blind baking the pastry is essential; skip it and you'll end up with a soggy bottom that no amount of baking can fix.
- Make sure the roasted pumpkin and sautéed onion have cooled slightly before adding them to the custard, or the eggs will start to cook and turn lumpy.
- Don't overfill the tart shell; pour the custard just below the rim so it doesn't spill over and make a mess in your oven.
03 -
- Toast the pumpkin seeds in a dry pan for a minute or two before sprinkling them on top; it makes them crunchier and brings out a nutty flavor.
- If your pastry starts to brown too quickly, cover the edges with strips of foil halfway through baking to protect them.
- For an extra flavor boost, drizzle a tiny bit of honey over the roasted pumpkin before adding it to the tart.