When I want something impressive with minimal effort, I turn to this roasted pumpkin, caramelised onion and feta tart. Flaky puff pastry, sweet pumpkin, creamy feta and rich onion make it feel a little fancy… but it's secretly so simple. Perfect for Sunday lunch with salad or sliced into lunchboxes, it's a family favourite just like my Zucchini Slice and Quiche Lorraine.
This is one of my favourite recipes - sooo easy and delicious. Thank you!
- Kat
This tart is the definition of fuss-free comfort food. Instead of fiddling with blind baking or homemade pastry, I use frozen puff pastry sheets - such a game-changer. Roasting the pumpkin first brings out its natural sweetness, which pairs perfectly with salty feta and the rich tang of caramelised onion.
And the best part? You can make it ahead, enjoy it warm from the oven, or eat it cold straight from the fridge. Whether you're after an easy vegetarian dinner, a meat-free Monday option, or something to pop in a picnic basket, this tart fits the bill. It's right up there with my Egg & Bacon Pie and Salmon, Spinach & Ricotta Pie as one of my go-to savoury bakes.
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Why You're Going to Love This Recipe
- Flaky golden pastry - puff pastry makes this tart light, crisp, and buttery.
- Big flavours, minimal effort - roasted pumpkin, creamy feta and caramelised onion do all the work.
- Time-saving hack - no blind baking needed, and jarred caramelised onion works perfectly.
- Versatile - serve hot or cold, for lunch, dinner, or make mini pumpkin tarts for entertaining.
- Make-ahead friendly - stores well in the fridge or freezer for busy weeks.
Tart Ingredients
You'll only need a handful of simple ingredients. Here are a few tips:
- Puff pastry - use frozen puff pastry sheets, defrosted before lining the tin.
- Pumpkin - butternut or Kent roasts beautifully without turning watery.
- Feta cheese - Danish feta for creamy texture, or Greek feta for a sharper bite.
- Caramelised onion - save time with a good-quality jar (Berenberg is my fave), or caramelise onions yourself.
- Milk or cream - cream makes the tart richer, milk keeps it lighter.
Variations
- Gluten-Free Pumpkin Tart - swap to gluten-free puff pastry (widely available at supermarkets).
- Pumpkin & Spinach Tart - add a handful of baby spinach leaves before pouring over the custard.
- Pumpkin & Bacon Tart - for extra taste, scatter crispy bacon or pancetta over the pumpkin before baking.
- Vegan Option - use vegan pastry, dairy-free feta, and a plant-based cream.
How To Make Caramelised Onion, Feta & Roast Pumpkin Tart
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Step 1: Prepare pastry - line a tart pan with puff pastry, pressing into the edges and trimming neatly.
- Step 2: Add fillings - scatter roasted pumpkin chunks and crumbled feta evenly over the pastry base.
- Step 3: Whisk the custard - in a mixing bowl, beat large eggs, cream/milk, salt and pepper until smooth.
- Step 4: Assemble - pour the custard over the filling, swirl through caramelised onion, and sprinkle rosemary.
Bake - cook in a preheated 200°C (fan-forced) oven for about 30 minutes, or until golden and set.
Top Tip
Roast the pumpkin until caramelised and slightly golden before adding it to the tart - it adds sweetness and prevents a soggy base.
Recipe Tips
- Thaw pastry first - let puff pastry soften slightly before lining the tin to avoid cracks.
- Golden finish - for an extra-crisp edge, brush exposed pastry with a little beaten egg.
- Check for doneness - the tart should be golden with just a slight wobble in the centre.
- Storage - refrigerate in an airtight container for up to 3 days.
- Freezing - wrap tightly in foil and freeze for up to 1 month; reheat at 160°C until warmed through.
- Entertaining idea - bake as mini tarts in a muffin tin for picnics or parties.
- Thermomix shortcut - whip the custard and grate cheese in seconds, saving prep time.
- Oven differences - all ovens vary, so keep an eye on the tart in the final 5 minutes.
Caramelised Onion, Feta & Roast Pumpkin Tart FAQs
No, puff pastry bakes up light and crisp without blind baking.
Kent, Jap, or butternut pumpkins all roast well and hold their shape.
Yes, it will give you a firmer, more traditional tart base.
Definitely! Bake, cool, and store in the fridge for up to 3 days. Reheat gently in the oven.
Pumpkin pie is a sweet dessert made with spiced pumpkin custard in a tart crust (popular in the US, especially at Thanksgiving). A pumpkin tart, like this one, is a savoury dish - usually made with roasted pumpkin, cheese, and pastry, and served as a main or side rather than a dessert.
More Savoury Tart And Pie Recipes
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Caramelised Onion, Feta & Roasted Pumpkin Tart
Ingredients
- 2 puff pastry sheets defrosted
- 150 g roasted pumpkin chopped
- 80 g feta cheese crumbled into chunks
- 4 eggs
- 100 g milk or cream
- salt and pepper to season
- 4 teaspoon caramelised onion
- rosemary sprigs fresh
Instructions
- Preheat oven to 200 degrees celsius (fan-forced).
- Place the puff pastry sheets over a loose bottomed tart tin and trim the edges.
- Place the roasted pumpkin chunks and feta cheese onto the pastry.
- Add the eggs, milk, salt and pepper to a bowl and mix until well combined (if using a Thermomix, mix on Speed 4 for 20 seconds).
- Pour the egg mixture over top of the pumpkin and feta.
- Swirl through the caramelised onion and sprinkle over the fresh rosemary (optional).
- Bake in the oven for 30 minutes or until golden and cooked through.
Notes
- Roast the pumpkin until caramelised and slightly golden before adding it to the tart - it adds sweetness and prevents a soggy base.
- Thaw pastry first - let puff pastry soften slightly before lining the tin to avoid cracks.
- Golden finish - for an extra-crisp edge, brush exposed pastry with a little beaten egg.
- Check for doneness - the tart should be golden with just a slight wobble in the centre.
- Storage - refrigerate in an airtight container for up to 3 days.
- Freezing - wrap tightly in foil and freeze for up to 1 month; reheat at 160°C until warmed through.
- Entertaining idea - bake as mini tarts in a muffin tin for picnics or parties.
- Thermomix shortcut - whip the custard and grate cheese in seconds, saving prep time.
- Oven differences - all ovens vary, so keep an eye on the tart in the final 5 minutes.
kate says
What size tart tin is best for this recipe?
Jaci says
I've just made this as a veggie contribution for a dinner tonight and it wouldn't fit into the container whole so I ate some for lunch. Amazing flavours and really easy to make. The only change I made was I only had 3 eggs and so used a little bit more milk. Will definitely make this again.
Lucy says
Fantastic!