Savory Pumpkin Feta Tart (Print Version)

Crisp tart with roasted pumpkin, tangy feta, and fresh herbs, perfect for autumn meals and festive occasions.

# What You'll Need:

→ Pastry

01 - 1 sheet (8.8 ounces) ready-rolled shortcrust pastry

→ Filling

02 - 1.3 pounds pumpkin, peeled and cut into 0.8-inch cubes
03 - 2 tablespoons olive oil
04 - 1 small red onion, thinly sliced
05 - 2 cloves garlic, minced
06 - 5.3 ounces feta cheese, crumbled
07 - 3 large eggs
08 - 7 fluid ounces crème fraîche or heavy cream
09 - 1 teaspoon fresh thyme leaves or 0.5 teaspoon dried thyme
10 - 0.5 teaspoon ground nutmeg
11 - Salt and black pepper, to taste

→ Garnish (optional)

12 - 2 tablespoons pumpkin seeds
13 - Fresh thyme sprigs

# How-To Steps:

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 or until golden and tender. Set aside to cool slightly.
03 - Reduce oven temperature to 350°F.
04 - Roll out the shortcrust pastry and line a 9-inch tart tin. Trim excess pastry, prick base with a fork, line with parchment paper, and fill with baking beans. Blind bake for 10 minutes, remove beans and parchment, then bake an additional 5 minutes until lightly golden.
05 - In a skillet, heat a little olive oil over medium heat. Sauté red onion and garlic until softened, approximately 4 minutes. Remove from heat and allow to cool.
06 - Whisk together eggs, crème fraîche or cream, thyme, nutmeg, salt, and pepper in a large bowl. Fold in the cooled sautéed onion and garlic.
07 - Arrange the roasted pumpkin evenly over the pastry base. Scatter crumbled feta cheese on top, then pour the egg mixture over everything.
08 - Sprinkle pumpkin seeds over the filling if desired.
09 - Bake for 25 to 30 minutes until the filling is set and lightly golden.
10 - Allow the tart to cool slightly before garnishing with fresh thyme sprigs. Serve warm or at room temperature.

# Expert Tips:

01 -
  • It looks stunning on the table but comes together without fuss, especially if you use store-bought pastry.
  • The sweet roasted pumpkin against salty feta is the kind of contrast that makes people go quiet for a moment.
  • You can serve it warm, cold, or anywhere in between, which makes it perfect for gatherings where timing is unpredictable.
02 -
  • Don't skip blind baking the pastry, or you'll end up with a soggy bottom that no amount of filling can save.
  • Let the roasted pumpkin cool slightly before adding it to the tart, otherwise the heat can start cooking the eggs unevenly.
  • If your feta is very salty, rinse it briefly under cold water and pat dry to avoid overpowering the delicate custard.
03 -
  • Run a knife around the edge of the tart tin while it's still warm to prevent the pastry from sticking as it cools.
  • If you don't have baking beans, use dried rice or lentils, they work just as well and can be reused indefinitely.
  • Taste your custard mixture before pouring it over the filling, it should be well seasoned because the flavors will mellow slightly in the oven.

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