Vegetarian Pumpkin Tart

clock 20 minutes + 45 minutes bowl Serves 6


  • 2 cups pumpkin, peeled, deseeded and diced in to 2cm cubes
  • 1 Tbsp oil
  • Salt
  • Pepper
  • 1 ½ sheets flaky puff pastry, thawed
  • 1 egg, lightly beaten
  • ½ cup ricotta
  • ¼ cup black olives, chopped
  • 1 cup cherry tomatoes, halved
  • 100g feta, crumbled
  • 1 Tbsp pine nuts
  • Sprinkle of fresh or dried thyme
  • Handful of basil leaves, shredded
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  • 1. Preheat oven to 220°C (200°C fan-forced).

  • 2. Toss the pumpkin, oil, salt and pepper in a roasting pan and roast for 20 minutes.

  • 3. Meanwhile, place the pastry sheets on a greased baking tray. Prick the base all over with a fork. Score a ½ cm border around the edge with a butter knife. Take care not to cut all the way through. Brush the edges with egg, keeping the rest of the egg aside.

  • 4. Mix the remaining egg with the ricotta and spread over the pastry, inside the border.

  • 5. Scatter the roasted pumpkin pieces over the ricotta, and then add olives, tomatoes, crumbled feta, pine nuts and thyme.

  • 6. Reduce oven to 210°C (190°C fan-forced) and bake the tart for 25 minutes or until pastry has risen and is golden brown.

  • 7. Scatter with basil and serve warm or cold.

  • Tip: Store any leftover feta in a container of olive oil to make it last longer. You can also add flavourings to the oil such as your favourite herbs or garlic.

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