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 29 votes

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Course: Dinner

Cuisine: Vegetarian

Diet: Vegetarian

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: serves

Calories: 512kcal

Cost: $10

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.

RECIPE NOTES & TIPS

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.