Skip to main content
Woolworthsnavigate home
Woolworthsnavigate home
Everyday Rewards
Time slot:
Loading...
Delivery:Loading...

Pumpkin Tart

Whip up a fresh pumpkin tart tonight. Use flaky puff pastry, creamy ricotta, and juicy cherry tomatoes for an easy, crowd-pleasing dinner.
Photo of Pumpkin Tart

Ingredients

  • 2 cups pumpkin, peeled deseeded and diced into 2 cm cubes
  • 1 tablespoons oil
  • 1 pinch salt
  • 1 pinch pepper
  • 1 1/2 sheets flaky puff pastry, thawed
  • 1 egg, lightly beaten
  • 1/2 cup ricotta
  • 1/4 cup black olives, chopped
  • 1 cup cherry tomatoes, halved
  • 100 grams feta, crumbled
  • 1 tablespoons pine nuts
  • 1 teaspoons fresh or dried thyme
  • 1 cup basil leaves, shredded
  • 2 cups pumpkin, peeled deseeded and diced into 2 cm cubes
  • 1 tablespoons oil
  • 1 pinch salt
  • 1 pinch pepper
  • 1 1/2 sheets flaky puff pastry, thawed
  • 1 egg, lightly beaten
  • 1/2 cup ricotta
  • 1/4 cup black olives, chopped
  • 1 cup cherry tomatoes, halved
  • 100 grams feta, crumbled
  • 1 tablespoons pine nuts
  • 1 teaspoons fresh or dried thyme
  • 1 cup basil leaves, shredded

Method

  1. Step 1 of 7
    Preheat oven to 220°C (200°C fan-forced).
  2. Step 2 of 7
    Toss the pumpkin, oil, salt and pepper in a roasting pan and roast for 20 minutes.
  3. Step 3 of 7
    Meanwhile, place the pastry sheets on a greased baking tray. Prick the base all over with a fork. Score a ½ cm border around the edge with a butter knife. Take care not to cut all the way through. Brush the edges with egg, keeping the rest of the egg aside.
  4. Step 4 of 7
    Mix the remaining egg with the ricotta and spread over the pastry, inside the border.
  5. Step 5 of 7
    Scatter the roasted pumpkin pieces over the ricotta, and then add olives, tomatoes, crumbled feta, pine nuts and thyme.
  6. Step 6 of 7
    Reduce oven to 210°C (190°C fan-forced) and bake the tart for 25 minutes or until pastry has risen and is golden brown.
  7. Step 7 of 7
    Scatter with basil and serve warm or cold.

Method

  1. Step 1 of 7
    Preheat oven to 220°C (200°C fan-forced).
  2. Step 2 of 7
    Toss the pumpkin, oil, salt and pepper in a roasting pan and roast for 20 minutes.
  3. Step 3 of 7
    Meanwhile, place the pastry sheets on a greased baking tray. Prick the base all over with a fork. Score a ½ cm border around the edge with a butter knife. Take care not to cut all the way through. Brush the edges with egg, keeping the rest of the egg aside.
  4. Step 4 of 7
    Mix the remaining egg with the ricotta and spread over the pastry, inside the border.
  5. Step 5 of 7
    Scatter the roasted pumpkin pieces over the ricotta, and then add olives, tomatoes, crumbled feta, pine nuts and thyme.
  6. Step 6 of 7
    Reduce oven to 210°C (190°C fan-forced) and bake the tart for 25 minutes or until pastry has risen and is golden brown.
  7. Step 7 of 7
    Scatter with basil and serve warm or cold.

More recipes like this

LunchPies & TartsPumpkinTomatoAutumnDinner