Savory Pumpkin Feta Tart

I wasn't planning to make a tart that afternoon, but the pumpkin had been sitting on my counter for days, glowing like a small sunset. My friend had just texted asking what to bring to a potluck, and I thought: something savory, something autumn, something that doesn't need reheating. This tart was born from that impulse.

The first time I brought this to a dinner party, someone asked if I'd trained in pastry. I laughed and said no, just a decent tart tin and a willingness to let the oven do the work. It became my signature dish without me meaning it to, the thing people started requesting when autumn rolled around again.

Ingredients

• Shortcrust pastry: I always keep a sheet in the freezer because it turns a whim into a meal, and the buttery crispness is hard to beat.
• Pumpkin: Look for dense, sweet varieties like butternut or Kent, they hold their shape and caramelize beautifully in the oven.
• Olive oil: A good drizzle before roasting makes all the difference, turning the edges golden and slightly crisp.
• Red onion: The mild sweetness when sautéed plays nicely with the pumpkin without overpowering it.
• Garlic: Just two cloves, minced finely so they melt into the filling rather than announce themselves.
• Feta cheese: Crumble it by hand for uneven chunks that create pockets of tangy richness.
• Eggs: They bind everything together into a custard that sets firm but stays tender.
• Crème fraîche or heavy cream: Crème fraîche adds a slight tang, but cream works just as well if that's what you have.
• Fresh thyme: The leaves release a soft, earthy aroma that feels like the essence of autumn itself.
• Nutmeg: Just half a teaspoon, freshly grated if possible, it lifts the whole filling without tasting obvious.
• Pumpkin seeds: Optional, but the crunch on top is a nice surprise.

Instructions

Roast the pumpkin:

Preheat your oven to 200°C and toss the pumpkin cubes with olive oil, salt, and pepper until every piece glistens. Spread them out on a lined tray and roast for 25 minutes, turning once halfway through so the edges caramelize evenly.

Prepare the pastry case:

Lower the oven to 180°C, then line your tart tin with the pastry, trimming any overhang. Prick the base with a fork, cover with parchment, and fill with baking beans, then blind bake for 10 minutes before removing the beans and baking another 5 until pale gold.

Sauté the aromatics:

In a skillet over medium heat, cook the red onion and garlic in a little olive oil until soft and translucent, about 4 minutes. Let it cool slightly so it doesn'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. Stir in the cooled onion and garlic so everything is evenly distributed.

Assemble and bake:

Arrange the roasted pumpkin over the pastry base, scatter the feta on top, then pour the custard mixture over everything. Sprinkle with pumpkin seeds if you like, then bake for 25 to 30 minutes until the filling is set and the top is lightly golden.

Cool and serve:

Let the tart cool for at least 10 minutes before slicing, it holds together better that way. Garnish with fresh thyme sprigs and serve warm or at room temperature.

Bookmark

I remember slicing into this tart at a Sunday lunch and watching the steam rise, carrying with it the scent of thyme and nutmeg. My cousin, who claimed not to like pumpkin, went back for seconds. Sometimes a dish changes someone's mind, and that's the best kind of magic.

Choosing Your Pumpkin

Not all pumpkins are created equal, and the watery ones will weep into your tart and dilute the custard. I've had the best results with butternut squash or Japanese pumpkin, both of which roast up sweet and dense. If you can only find larger pumpkins, roast them a bit longer to drive off excess moisture, and taste a piece before using it to make sure it's worth the effort.

Make Ahead and Storage

This tart is one of those rare dishes that tastes even better the next day, after the flavors have had time to settle into each other. You can blind bake the pastry and roast the pumpkin a day ahead, then assemble and bake on the day you plan to serve it. Leftovers keep in the fridge for up to three days, and they're lovely cold with a handful of peppery greens on the side.

Serving Suggestions

I like to serve this tart with a simple arugula salad dressed in lemon and olive oil, the sharpness cuts through the richness beautifully. It's also wonderful alongside roasted vegetables or a bowl of soup for a more substantial meal. A crisp white wine, like Sauvignon Blanc or a dry Riesling, is the perfect companion.

• Add a handful of wilted spinach or sautéed leeks to the filling for extra greens.
• Swap feta for goat cheese if you prefer a creamier, milder tang.
• Sprinkle with toasted pine nuts instead of pumpkin seeds for a richer crunch.

Bookmark

This tart has become my answer to autumn, a way to welcome the season onto the plate with something warm, golden, and quietly generous. I hope it finds a place at your table too.

Recipe FAQs

→ How do I prepare the pumpkin for the tart?

Peel and cut the pumpkin into 2 cm cubes, toss with olive oil, salt, and pepper, then roast until tender and golden before assembling.

→ Can I substitute the feta cheese?

Yes, goat cheese works well as a tangy alternative, providing a different but complementary flavor profile.

→ What is the best way to achieve a crisp pastry base?

Blind bake the shortcrust pastry with baking beans until lightly golden, ensuring a crisp and sturdy base for the filling.

→ Are there options to add more vegetables to the filling?

Adding chopped spinach or sautéed leeks enhances flavor and texture, making the filling more vibrant and nutritious.

→ How should the tart be served?

Serve it warm or at room temperature, garnished with fresh thyme sprigs for an aromatic finish.