Savoury Pumpkin Seed Tart

This rustic savoury tart combines tender roasted pumpkin, a creamy filling, and crunchy pumpkin seeds layered on a delicate crust. Its warm, earthy flavours make it an excellent autumn-inspired dish suitable for lunch, dinner, or entertaining.

Why You’ll Love This Recipe

This tart offers a satisfying blend of textures: crisp pastry, soft pumpkin cubes, and crunchy seeds. It is rich yet balanced, visually appealing, and easy to prepare using simple ingredients. The recipe also allows for various customisations, making it suitable for vegetarians and adaptable to different dietary needs.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Pie crust or tart shell

• Pumpkin, peeled and diced

• Olive oil

• Salt and black pepper

• Onion, finely chopped

• Garlic, minced

• Eggs

• Cream or milk

• Crumbled feta or shredded cheese (optional)

• Fresh herbs such as thyme or parsley

• Pumpkin seeds

Directions

1. Preheat the oven to 190°C (375°F).

2. Toss the diced pumpkin with olive oil, salt, and pepper. Roast for 20–25 minutes until tender.

3. Meanwhile, blind bake the tart shell for 10–12 minutes to ensure a crisp base.

4. Sauté the onion and garlic until softened and fragrant.

5. In a bowl, whisk together the eggs, cream, herbs, and cheese if using.

6. Arrange the roasted pumpkin and sautéed aromatics inside the tart shell.

7. Pour the egg mixture evenly over the filling.

8. Sprinkle pumpkin seeds generously over the top.

9. Bake for 25–30 minutes or until the filling is set and the top is lightly golden.

10. Let the tart cool for a few minutes before slicing.

Servings and Timing

• Servings: 6

• Preparation Time: 20 minutes

• Cooking Time: 45 minutes

• Total Time: 65 minutes

Variations

• Replace pumpkin with butternut squash or sweet potato.

• Add crumbled blue cheese for a stronger flavour profile.

• Incorporate sautéed spinach or kale for extra greens.

• Use a gluten-free crust to make the tart suitable for gluten-free diners.

• Add caramelised onions for a richer, sweeter base.

Storage/Reheating

• Store leftovers in an airtight container in the refrigerator for up to 4 days.

• Reheat in the oven at 170°C (340°F) for 10–12 minutes to restore crispness.

• This tart can be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I use canned pumpkin instead of fresh?

Fresh is preferred for texture, but canned pumpkin purée can be used if combined with sautéed vegetables to add body.

How do I prevent the tart crust from becoming soggy?

Blind baking helps create a barrier, preventing moisture from seeping into the crust.

Can this tart be made dairy-free?

Yes, use a dairy-free milk alternative and omit or substitute the cheese.

Should the pumpkin be fully cooked before adding to the tart?

Yes, pre-roasting ensures even cooking and prevents watery filling.

Can I make this tart ahead of time?

The tart can be baked a day in advance and reheated before serving.

What herbs complement pumpkin best?

Thyme, sage, rosemary, and parsley all work beautifully.

Can I use store-bought pie crust?

Yes, ready-made crusts work well and save preparation time.

How can I make the tart more filling?

Add cooked lentils, chickpeas, or sautéed mushrooms to the filling.

Why did my tart crack on top?

Overbaking or baking at too high a temperature may cause cracks; remove when the centre is just set.

Can I add spices to the filling?

Absolutely; nutmeg, paprika, or curry powder complement pumpkin nicely.

Conclusion

This savoury pumpkin seed tart combines autumn flavours with a delicate, satisfying texture. Its roasted pumpkin base, creamy filling, and crunchy topping create a balanced and engaging dish perfect for both everyday meals and special occasions. Customise it easily with your preferred cheeses, vegetables, or herbs to suit your palate.

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