Pumpkin and Feta Tart
A delightful blend of sweet roasted pumpkin and creamy feta cheese wrapped in flaky pastry, perfect for any occasion.
Ingredients
For the Filling
- 1 kg pumpkin, peeled and cubed Opt for a sweet variety like sugar pumpkin or butternut.
- 2 Tbsp maple syrup Feel free to substitute with honey if preferred.
- 4 Tbsp olive oil Use high-quality extra virgin olive oil.
- 4 onions, sliced Sweet onions like Vidalia or yellow onions work perfectly.
- ½ tsp salt Enhances the flavors throughout the tart.
- 2 Tbsp brown sugar Helps caramelize the onions.
- 2 Tbsp balsamic vinegar Provides a tangy kick.
- 2 sheets puff pastry Store-bought works just fine.
- 100 g feta or goat cheese, crumbled Choose a quality cheese.
- 2 Tbsp fresh rosemary, chopped Fresh herbs elevate the flavor.
- 1 piece egg For the egg wash.
Instructions
Roasting the Pumpkin
- Preheat your oven to 200°C (fan bake).
- Place the cubed pumpkin on a lined baking tray. Combine maple syrup with 2 tablespoons of olive oil, drizzle over the pumpkin, and season with salt and pepper.
- Roast in the oven for 45 minutes, or until soft and caramelized, stirring halfway through.
Caramelizing the Onions
- While the pumpkin is roasting, heat a large frying pan over gentle heat. Add the remaining 2 tablespoons of olive oil.
- Add sliced onions and a pinch of salt. Cook for 20 minutes, stirring occasionally, until soft and translucent.
- Then add brown sugar and balsamic vinegar, and continue cooking for another 15 minutes until caramelized.
Assembling the Tart
- Reduce oven temperature to 180°C (fan bake) and line a baking tray with baking paper.
- Overlap two sheets of puff pastry slightly and press down to join.
- Spread caramelized onions evenly over the pastry, top with roasted pumpkin, crumbled feta cheese, and sprinkle with fresh rosemary.
- Fold the edge of the pastry back over the tart, pinching it together.
- Brush edges with beaten egg for a golden finish.
Baking the Tart
- Bake for 45 minutes, or until golden and puffed.
- Allow it to cool slightly before slicing. Serve warm.
Notes
For extra flavor, experiment with herbs like thyme or sage. This tart can be stored in an airtight container in the refrigerator for up to 3 days.