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Pumpkin and Feta Tart

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A delightful tart filled with sweet roasted pumpkin and creamy feta, perfect for any occasion.

Ingredients

Scale
  • 1 kg pumpkin, peeled and cubed
  • 2 Tbsp maple syrup
  • 4 Tbsp olive oil
  • 4 onions, sliced
  • ½ tsp salt
  • 2 Tbsp brown sugar
  • 2 Tbsp balsamic vinegar
  • 2 sheets puff pastry
  • 100 g feta or goat cheese, crumbled
  • 2 Tbsp fresh rosemary, chopped
  • 1 egg, for egg wash

Instructions

  1. Preheat your oven to 200°C (fan bake).
  2. Prepare the Pumpkin: Place cubed pumpkin on a lined baking tray. Combine maple syrup with 2 tablespoons olive oil and drizzle over the pumpkin. Season with salt and pepper. Roast for 45 minutes or until soft.
  3. Caramelize the Onions: In a large frying pan over gentle heat, add the remaining 2 tablespoons olive oil and sliced onions. Sprinkle with salt. Gently cook for 20 minutes until translucent.
  4. Finishing the Onions: Add brown sugar and balsamic vinegar to the pan. Continue cooking over low heat for another 15 minutes until caramelized and deep brown.
  5. Prepare the Puff Pastry: Reduce the oven temperature to 180°C. Line a tray with baking paper. Lay the two sheets of puff pastry on the tray, slightly overlapping, and press to join.
  6. Assemble the Tart: Spread caramelized onions over the pastry, followed by the roasted pumpkin. Crumble the feta over the top and sprinkle with chopped rosemary.
  7. Fold and Bake: Gently fold the edges of the pastry back onto the filling, pinching as you go. Brush with an egg wash.
  8. Bake: Pop the tart in the oven for 45 minutes or until the pastry is golden brown and cooked through.
  9. Cool and Serve: Allow to cool slightly before slicing and serving.

Notes

Leftovers can be stored for up to 3 days in the fridge. Reheat in the oven for best results.

Nutrition

Find it online: https://us.recipesfood.org/irresistible-pumpkin-feta-tart-cozy-fall-delight/

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