Caramelised Onion, Feta & Roast Pumpkin Tart

This Caramelised Onion, Feta & Roast Pumpkin Tart with puff pastry and rosemary is the perfect weekend lunch… or lazy mid-week dinner.

This is by far one of my most popular recipes!

Roast pumpkin, feta and caramelized onion tart sprinkled with rosemary sprigs on a white serving platter

This savoury and lightly sweet roast pumpkin tart is a favourite in our house. It’s so simple, but packed full of flavour.

Just like my popular 30 minute egg and bacon pie, this recipe is is quick, easy and perfect for a fast midweek meal.

A slice of  Roast Pumpkin, Caramelized Onion & Feta Tart on a white plate with a spring of rosemary, in front of a jar of caramelised onions

I absolutely love using pumpkin in recipes that are more savoury than sweet, like this one, along with pumpkin & spinach vegetarian lasagne, roast pumpkin soup, or roasted pumpkin ravioli with creamy sun-dried tomato sauce & crispy prosciutto.

This tart is elegant enough for company, but easy enough to whip up for a weeknight dinner with the family.

Made with puff pastry, roasted pumpkin (perfect for leftovers), chunks of feta (we like a lot), and caramelized onion, it’s simple but absolutely delicious.

A forkful next to a serve of Roast Pumpkin, Caramelized Onion & Feta Tart with rosemary in the background

Why You’re Going to Love This Recipe

Simple ingredients – This tart may sound complex, but you probably already have most of the ingredients at home!

Perfect for using leftovers – I love making this recipe when I have leftover roast pumpkin.

Made in under an hour – Ready in about 40 minutes with only 10 minutes of prep time.

5 Star Recipe Ratings – since I first published this recipe (back in 2017), it’s been an absolute reader favourite. Here’s just a few of the reader reviews:

“The creamiest delicious tart I’ve ever made. Made caramelised onions from scratch for the first time ever and it made this dish next level awesome. Even pumpkin hating kids loved it. Go figure.”

“Tastes so good and creamy, perfect balance.”

“This is my absolute favourite recipe, I make a batch of smaller ones at the start of the week and they’re my run out the door brekky every day – highly recommend!”

A rectangular Roast Pumpkin, Caramelized Onion & Feta Tart on a white serving dish, sitting on a blue teat towel

What You Need

  • puff pastry – making your own puff pastry is not an easy task! Luckily for us, prepackaged frozen puff pastry is absolutely delicious and perfect for this recipe. Save yourself the time and stress and simply buy some frozen puff pastry sheets next time you’re at the supermarket.
  • roasted pumpkin – cut into chunks. If you’ve never roasted pumpkin before, here’s how.
  • feta cheese – use either a chunk that you’ve crumbled yourself or store-bought feta crumbles
  • eggs – use large eggs (approximately 55g)
  • milk or cream – use full cream milk or thickened pouring cream for this recipe. Cream will give the tart the ultimate creamy texture (and it’s my personal favourite!)
  • sea salt and pepper
  • caramelised onion – you can either caramelise your own onions or use a jar of store-bought caramelised onions. There are such good quality brands of caramelised onion available, so you certainly won’t be skimping on flavour if that’s the option you choose. My personal favourite is Berenberg brand but you can absolutely use any brand you like.
  • rosemary sprigs – optional, but adds an extra burst of flavour. Just make sure you remove the woody stems before using!
Ingredients for Roast Pumpkin, Caramelized Onion & Feta Tart in white bowls and sprigs of rosemary on a marble counter

How To Make This Easy Tart

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Step 1 – Start the Tart

Place the puff pastry sheets over a loose bottomed tart tin and trim the edges. Add the roasted pumpkin chunks and crumbled feta cheese. (You can use as much cheese as you like.)

Chunks of cooked pumpkin and crumbled feta in an uncooked puff pastry lining a rectangular tart tin

Step 2 – Prep the Eggs and Milk

Add the eggs, milk or cream, salt and pepper to a bowl and mix until they’re well combined. (If you’re using a Thermomix, mix on Speed 4 for 20 seconds.)

A hand holding a glass measuring jug filled with egg mixture over an uncooked pumpkin and feta tart

Step 3 – Add the Egg Mixture

Pour the eggs and milk over top of the pumpkin and feta.

Unbaked pastry puff in a tart tin filled with egg mixture, pumpkin chunks, and crumbled feta

Step 4 – Add the Onion and Bake

Sprinkle in the caramelised onion and fresh rosemary (optional). Bake in the oven for 30 minutes or the tart until golden and cooked through.

Completed but unbaked puff pastry tart filled with roast pumpkin, caramelized onion & feta and sprinkled with rosemary sprigs

Recipe Tips & FAQ

Can I freeze my roast pumpkin tart?

Yes! Wrap it tightly in plastic wrap or aluminum foil and keep it in the freezer up to 1 month. Be aware that it may lose a bit of its texture when reheated, but it will still be tasty!

How long can you store this tart?

Keep this pumpkin tart stored in an airtight container in the fridge for up to 3 days. Reheat in the oven on a low temperature until heated through.

Can I use other ingredients?

Absolutely! This recipe is great with any leftover vegetables you might have. You can even leave out the pumpkin and just have an onion and feta tart. This is also delicious with bacon, pancetta or prosciutto.

A Roast Pumpkin, Caramelized Onion & Feta Tart sliced on a white serving dish with a jar of caramelised onions in the background.

Can I use a pie pan instead of a tart tin?

Yes, but since it’s round instead of square, check on the tart several times while in the oven to make sure it’s cooking thoroughly. You may need to add an extra minute or so to your cook time for a larger pie pan.

Can I use a premade pie crust?

You can, but keep in mind that a pie crust and a puff pastry have different textures. A puff pastry “puffs” up when cooking, making it more flaky, while a pie crust is more solid.

What kind of caramelized onions should I use?

You can either use a jar or make your own, whichever is easiest for you!

A forkful of puff pastry with pumpkin, feta and an egg filling on a plate serving of tart

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Roast Pumpkin, Caramelized Onion & Feta Tart on a serving dish with a jar of caramelized onions in the background

Caramelised Onion, Feta & Roasted Pumpkin Tart

This Caramelised Onion, Feta & Roast Pumpkin Tart with puff pastry and rosemary is the perfect weekend lunch… or lazy mid-week dinner.
5 from 6 votes
Print Pin Rate
Course: Dinner
Cuisine: Vegetarian
Keyword: pumpkin tart
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8 serves
Calories: 512kcal

Ingredients

  • 2 sheets puff pastry defrosted
  • 150 g roasted pumpkin chopped
  • 80 g feta cheese crumbled into chunks
  • 4 eggs
  • 100 g milk or cream
  • sea salt and pepper to season
  • 4 tsp 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

RECIPE NOTES & TIPS
Ingredients Info:
  • puff pastry – making your own puff pastry is not an easy task! Luckily for us, prepackaged frozen puff pastry is absolutely delicious and perfect for this recipe. Save yourself the time and stress and simply buy some frozen puff pastry sheets next time you’re at the supermarket.
  • roasted pumpkin – cut into chunks. If you’ve never roasted pumpkin before, here’s how.
  • feta cheese – use either a chunk that you’ve crumbled or store-bought feta crumbles
  • eggs – use large eggs (approximately 55g)
  • milk or cream – use full cream milk or thickened pouring cream for this recipe. Cream will give the tart the ultimate creamy texture (and it’s my personal favourite!)
  • caramelised onion – you can either caramelise your own onions or use a jar of store-bought caramelised onions. There are such good quality brands of caramelised onion available, so you certainly won’t be skimping on flavour if that’s the option you choose. My personal favourite is Berenberg brand but you can absolutely use any brand you like.
  • rosemary sprigs – optional, but adds an extra burst of flavour. Just make sure you remove the woody stems before using!
More Recipe Tips:
Freezing – Wrap the tart tightly in plastic wrap or aluminum foil and keep it in the freezer up to 1 month. Be aware that it may lose a bit of its texture when reheated, but it will still be tasty!
Storing – Keep this pumpkin tart stored in an airtight container in the fridge for up to 3 days. Reheat in the oven on a low temperature until heated through.
Ingredient substitutes – This recipe is great with any leftover vegetables you might have. You can even leave out the pumpkin and just have an onion and feta tart. This is also delicious with bacon, pancetta or prosciutto.
Pastry alternative – you can also make this tart using a store-bought pie crust in place of the puff pastry. Pie crust and a puff pastry have different textures. A puff pastry “puffs” up when cooking, making it more flaky, while a pie crust is more solid.

Nutrition

Calories: 512kcal | Carbohydrates: 32g | Protein: 15g | Fat: 37g | Saturated Fat: 10g | Cholesterol: 92mg | Sodium: 349mg | Potassium: 238mg | Fiber: 2g | Sugar: 2g | Vitamin A: 180IU | Vitamin C: 0.5mg | Calcium: 92mg | Iron: 3.5mg
Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

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32 Comments
  1. Bec says:

    5 stars
    The creamiest delicious tart I’ve ever made. Made caramelised onions from scratch for the first time ever and it made this dish next level awesome. Even pumpkin hating kids loved it. Go figure.

    1. Lucy says:

      Fantastic! Thank you so much!

  2. Jess says:

    5 stars
    Tastes so good and creamy. perfect balance

    1. Lucy says:

      Thank you so much!

  3. Ursy says:

    Lovely flavours really enjoyed it, i just have trouble ensuring base pastry is cooked? Second time i made it i blind baked but what a faff!! Wondered why you dont have this problem? Cheers

    1. Lucy says:

      Hi Ursy, blind baking will certainly give you an amazing result but it is time consuming! Make sure your oven is preheated and try experimenting with cooking the tart on different shelves in your oven and see if that helps!

  4. Kat says:

    5 stars
    Thanks for this recipe, I made it twice this week! My boyfriend and I really enjoyed it. Can’t wait to make it again.

    1. Lucy says:

      That’s fantastic! I’m thrilled you like it!

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