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Savoury Pumpkin Seed Tart

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A rich and earthy savoury tart featuring toasted pumpkin seeds blended into a creamy filling, baked in a flaky crust for a nutritious and flavourful dish.

Ingredients

Scale
  • 1 9-inch tart crust (store-bought or homemade)
  • 1 cup pumpkin seeds, toasted
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 2 large eggs
  • 1/4 cup milk or cream
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp lemon juice

Instructions

  1. Preheat the oven to 375°F (190°C). Blind bake the tart crust for 10 minutes if not pre-baked.
  2. Heat olive oil in a pan and sauté onions and garlic until soft and fragrant.
  3. In a food processor, blend toasted pumpkin seeds until finely ground.
  4. Add ricotta, Parmesan, eggs, milk, thyme, salt, pepper, lemon juice, and the sautéed onions and garlic. Blend until smooth.
  5. Pour the pumpkin seed filling into the tart crust and smooth the top.
  6. Bake for 30–35 minutes, or until the center is set and the top is lightly golden.
  7. Cool for 10 minutes before slicing and serving.

Notes

  • Top with fresh herbs like parsley or chives for extra flavour.
  • For a nuttier taste, lightly toast the pumpkin seeds before blending.
  • The tart can be served warm or at room temperature.

Nutrition

Keywords: pumpkin seed tart, savoury tart, vegetarian tart, seed-based recipe

Find it online: https://yumcove.com/savoury-pumpkin-seed-tart/