Pumpkin and feta free-form tart

This nourishing pumpkin and feta free-form tart makes a healthy and delicious dinner, lunch or tea any day of the week!

  • 35 mins preparation
  • 55 mins cooking
  • Serves 4
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Pumpkin and feta free-form tart
  • 800 gram jap pumpkin, cut into 3cm pieces
  • 2 medium red onions (340g), cut into wedges
  • 2 teaspoon fresh thyme leaves
  • 1 tablespoon olive oil
  • 80 gram feta, crumbled
  • 2 bocconcini (70g), torn
  • 2 tablespoon fresh thyme
Cream cheese pastry
  • 1 1/4 cup (185g) plain (all-purpose) flour
  • 1/2 teaspoon sea salt flakes
  • 125 gram cold cream cheese, chopped
  • 1 free-range egg
  • 1 tablespoon cold water, approximately
Mixed leaf salad
  • 100 gram baby mesclun
  • 1/2 cup coarsely chopped fresh flat-leaf parsley
  • 1 tablespoon fresh dill sprigs
  • 1 medium beurre bosc pear (230g), cut into matchsticks
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice


Pumpkin and feta free-form tart
  • 1
    Preheat oven to 200°C.
  • 2
    Place pumpkin, onion and thyme on a baking-paper-lined oven tray; drizzle with oil. Season. Bake for 25 minutes or until tender. Cool.
  • 3
    Meanwhile, make cream cheese pastry: Process flour, salt and cream cheese until crumbly; add egg and the water, pulse until mixture just comes together. Knead dough on a floured surface until smooth. Wrap in plastic wrap; refrigerate for 20 minutes.
  • 4
    Roll pastry between sheets of baking paper to a 30cm round. Remove top sheet of baking paper; lift pastry on paper to a second oven tray. Top pastry with pumpkin mixture, feta and bocconcini, leaving a 4cm border all around. Fold pastry side over filling, pleating as you go to partially cover.
  • 5
    Bake tart for 30 minutes or until golden and base is cooked through.
  • 6
    Meanwhile, make mixed leaf salad: Place ingredients in a large bowl; toss gently to combine. Season to taste.
  • 7
    Serve tart topped with thyme and with salad.

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