Why You’ll Love This Recipe
Pumpkin Tart with Feta is more than just a dish; it’s a delightful experience that captures the cozy flavors of autumn. The sweet, earthy pumpkin paired with the tangy creaminess of feta creates a mouthwatering combination that will warm your heart. Plus, it’s easy to prepare and makes for a stunning centerpiece at any gathering. Whether you’re whipping it up for a holiday feast or just a weekend treat, this recipe is sure to impress!
In This Post
How to Make Pumpkin Tart with Feta
Ingredients:
- 220 g all-purpose flour (Type 405)
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 egg yolk
- 100 ml warm water
- 100 g sour cream
- 100 g crème fraîche
- Salt, to taste
- Pepper, to taste
- Nutmeg, to taste
- 250 g Hokkaido pumpkin
- 1 red onion
- 100 g feta cheese
- 10 walnuts
- 1 tablespoon thyme
Directions:
- In a bowl, mix the flour, olive oil, salt, egg yolk, and warm water to form a dough.
- Cover the dough with a damp cloth and let it rest for 30 minutes.
- After resting, divide the dough into four portions and roll each as thinly as possible. Thinner dough will yield a crispier tart!
- Preheat the oven to 220°C (428°F) with both top and bottom heat.
- In a separate bowl, mix the sour cream and crème fraîche. Season with salt, pepper, and nutmeg to taste.
- Slice the pumpkin (skin on) into thin strips, halve the onion, and cut it into rings, crumble the feta, and roughly chop the walnuts.
- Spread the sour cream mixture over the rolled-out dough, then layer with pumpkin, onion, feta, and walnuts.
- Place the tarts on a baking sheet lined with parchment paper and bake for 12 to 15 minutes.
- Once done, sprinkle with thyme and optionally drizzle with honey for added sweetness.
Tips to Make Pumpkin Tart with Feta
- Roll the dough as thin as possible for an extra crispy base.
- Use fresh thyme for a punch of flavor, but dried thyme works too.
- Don’t skip on the nutmeg; it adds a lovely warmth to the dish.
How to Serve Pumpkin Tart with Feta
Serve the tart warm, straight from the oven. It makes a delicious appetizer or a light meal accompanied by a fresh green salad. A drizzle of honey adds a beautiful touch, balancing the savory and sweet flavors.
How to Store Pumpkin Tart with Feta
If you have leftovers, let the tart cool completely and store them in an airtight container in the fridge. It’ll keep well for about 2-3 days. To reheat, simply pop it back in a preheated oven for a few minutes until warmed through.
Variation
Feel free to experiment by adding different herbs or vegetables. Spinach or beets can be great additions. You can also substitute goat cheese or ricotta for the feta, giving the tart a different flavor profile.
FAQs About Pumpkin Tart with Feta
Can I use a different type of pumpkin?
Yes! Any sweet variety works, but Hokkaido is preferred for its flavor and texture.
What if I’m gluten-free?
You can use a gluten-free flour blend instead of regular flour for the crust.
Can I prepare the tart in advance?
Absolutely! You can prepare the dough and filling a day ahead and assemble just before baking.
Is it possible to freeze the pumpkin tart?
Yes, you can freeze the unbaked tart. Just make sure to wrap it well to avoid freezer burn. When ready to bake, adjust the baking time as needed.
Pumpkin Tart with Feta
A delightful pumpkin tart with feta, combining sweet pumpkin and tangy feta for a cozy autumn experience.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Autumn
- Diet: Vegetarian
Ingredients
- 220 g all-purpose flour (Type 405)
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 egg yolk
- 100 ml warm water
- 100 g sour cream
- 100 g crème fraîche
- Salt, to taste
- Pepper, to taste
- Nutmeg, to taste
- 250 g Hokkaido pumpkin
- 1 red onion
- 100 g feta cheese
- 10 walnuts
- 1 tablespoon thyme
Instructions
- In a bowl, mix the flour, olive oil, salt, egg yolk, and warm water to form a dough.
- Cover the dough with a damp cloth and let it rest for 30 minutes.
- After resting, divide the dough into four portions and roll each as thinly as possible.
- Preheat the oven to 220°C (428°F) with both top and bottom heat.
- In a separate bowl, mix the sour cream and crème fraîche. Season with salt, pepper, and nutmeg to taste.
- Slice the pumpkin (skin on) into thin strips, halve the onion, and cut it into rings, crumble the feta, and roughly chop the walnuts.
- Spread the sour cream mixture over the rolled-out dough, then layer with pumpkin, onion, feta, and walnuts.
- Place the tarts on a baking sheet lined with parchment paper and bake for 12 to 15 minutes.
- Once done, sprinkle with thyme and optionally drizzle with honey for added sweetness.
Notes
Roll the dough as thin as possible for an extra crispy base. Use fresh thyme for a punch of flavor, but dried thyme works too. Don’t skip on the nutmeg; it adds a lovely warmth to the dish.
