Roast pumpkin and blue cheese tarts

These savoury tarts are easy to make and taste utterly delicious. The combination of a golden, flaky crust with tender, roasted pumpkin and creamy blue cheese is unbeatable. Perfect for a light Winter dinner or gourmet starter.

  • 10 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print


Roast pumpkin and blue cheese tarts
  • 300 gram pumpkin, peeled, cubed
  • 2 tablespoon olive oil
  • 2 sheets frozen puff pastry, thawed
  • 100 gram blue cheese
  • 1 tablespoon rosemary leaves


Roast pumpkin and blue cheese tarts
  • 1
    Preheat oven to 210°C (190°C fan-forced). Toss pumpkin with oil in a baking pan. Roast 10 minutes, until golden and slightly soft. Remove and cool.
  • 2
    Meanwhile, cut eight 12cm circles from pastry sheets. Place four on a baking tray. Using a 10cm round cutter, cut rings from remaining four pastry circles. Place rings on 12cm circles and press to seal.
  • 3
    Prick inner circle with a fork and fill with pumpkin. Bake 10 minutes, until puffed and golden. Crumble over blue cheese. Scatter over rosemary. Bake another 3-5 minutes. Serve.


If you're pressed for time, you'll find that jap pumpkin cooks much more quickly than queensland blue. You could use feta cheese instead of blue cheese in this recipe.

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